Spring. Is. Here. Foodwise: The first strawberries, the first asparagus – I couldn’t walk past them in the grocery store and had to eat devour it immediately.


serves 2

400g green asparagus

250g strawberries

1 tablespoon of black cumin seeds

5 fresh mint leaves

for the vinaigrette

1 teaspoon mustard

1 teaspoon maple syrup

4 teaspoons white wine vinegar (or apple cider vinegar)

8 teaspoons olive oil


  1. Cut and wash asparagus into bite-sized pieces, wash it and roast it in some olive oil with the black cumin seeds
  2. In the meantime, wash and cut the strawberries
  3. Prepare the vinaigrette by mixing all the above ingredients together
  4. When asparagus has the desired consistency (something between 7-10 min), place it on a plate, disperse the strawberries. Cover it with the dressing and the finely chopped mint leaves. Season it with freshly ground salt & pepper
  5. If you want it to be more savoury, oven-roasted goat cheese pieces are an amazing addition.

Enjoy your food-gasm!


2 Comments Add yours

  1. I never would have thought of this combination. I love that it has the mint – I bet that makes it pop!


  2. Gianna says:

    It’s already great without the mint, but you are totally right about its effect once you add it!


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