What unusual flavors go well with strawberries

Asparagus and strawberries from the Garden of Eden

Asparagus and strawberries

A dream couple: fruity-sweet strawberries and crunchy asparagus are the absolute spring highlights. The “queen of berries” together with, according to Goethe, “king of all vegetables”, form a delicious duo that will be one of the culinary highlights on the plate from May onwards. Because: It doesn't get any fresher!
Whether white or green, the heart of every gourmet beats faster from the end of April to the end of June, when the fresh asparagus strives towards the spring sun. The long-awaited, sun-ripened strawberries also promise great luck. For decades, they have been unchallenged at the top of the charts of the most popular fruits and have stood for maximum enjoyment. Discover the unusual wild asparagus, taste the flavourful white pineapple strawberries, the French delicatessen strawberry gariguette, and celebrate the overwhelming combination of tender green asparagus and fruity berries. This is how May tastes!

Green asparagus

You have already learned a lot about the wonderful green asparagus in our article on spring vegetables - with a suggestion for a luxurious dish that combines the two protagonists, strawberries and green asparagus, on the plate to create a sophisticated taste adventure.

Wild asparagus - tamed on the plate

The wild asparagus is a real new discovery for asparagus lovers: inside and one of the most delicious wild vegetables in spring! In this country it is also known as forest asparagus or under the French name “Asperger de bois”. In the Mediterranean region, the wild sprouts are mainly collected in forests and olive groves from March to May. The green edible shoots grow like small spears straight from their shaggy root crown, which can live for over 50 years. Outwardly, wild asparagus resembles green asparagus, but its shoots are much thinner and more tender than those of its cultivated cousins. So why the hype about the wheatgrass-like stems? Clearly: its aroma! A unique mélange of green, intensely spicy-bitter flavors with surprising nutty-grainy undertones makes it a must have in the creative spring kitchen. It is easy to prepare because it does not have to be peeled and only has a short cooking time. You can easily break off any woody areas.

There are hardly any limits to your imagination when preparing it: whether steamed, fried, baked or grilled, it gives poultry, risotto, scampi, salads, crostini, pasta and egg dishes a special flavor. Its intense aromas go well with high-quality olive oil, Mediterranean herbs, vinegar and garlic - so don't be shy about seasoning! As an introduction to the wild asparagus season, try a delicious intermediate course: rub a fresh slice of bread with a clove of garlic and coat it with ricotta. Then refine with briefly blanched wild asparagus tips, lots of freshly ground black pepper and a good splash of spicy olive oil and lemon. Easy and really tasty!

Wanted poster of wild asparagus


  • fixed | green thin rod | green small closed tips




Strawberries - finally seeing red again!

For an enjoyable May, you can't miss the early sun-ripened strawberries! Often referred to as the "queen of berries", the strawberry is the most popular berry fruit in Germany.
From a botanical point of view, the strawberry is not a berry at all, but a so-called collective nut fruit and belongs to the rose family. The actual fruits of the strawberry are the small grains (nuts) on the surface that sit on the thickened, domed flower base of the mostly red false fruit. But real strawberry fans are not confused by this. You are looking forward to a fruit with a history: the forerunners of today's strawberries were eaten as early as the Stone Age, as archaeological finds show. The aroma of sweet fruits also inspired the Romans in antiquity: poets such as Virgil and Ovid immortalized the aromatic qualities of the plant in their lines.

Strawberries consist of almost 90 percent water, the remaining 10 percent are responsible for the fantastic taste experience: the more sun-ripened the fruits, the higher their aromatic, fruit acid and sugar content - and the more intense their taste!

With their caramel, juicy or spicy notes, the bright fruits can be processed into wonderfully seductive desserts, jams, jellies, fruit sauces, creamy strawberry ice cream and cakes: the list of possibilities is long.

But the fruity berries are also a pleasure in combination with hearty dishes: their slightly sour sweetness harmonizes perfectly with hot spices such as pepper or chilli! In an asparagus-strawberry salad or our spring-like recipe suggestion, they add tasty accents: Côte de Boeuf, bulgur salad, strawberry, asparagus, harissa butter.

Pineapple-strawberry - a dream in white

The diva among the strawberries! Originally, the name pineapple strawberry was a common name for the garden strawberry. And actually strawberries are red too! The pineapple strawberry turns everything upside down: it is white, with red nuts, and surprises with a fine, fruity, slightly citrus-like pineapple aroma. Their fruits are significantly smaller than those of common strawberry varieties. And actually it is still a fairly unknown exotic berry, although white strawberries have been around for at least two centuries. However, these were not widely used, so that the white strawberries available today with their pineapple note go back to a cultivated form that originated in the Netherlands about 20 years ago.

The little fruits are a real treat for the palate: you should definitely eat them fresh - a truly royal pleasure! Like red strawberries, they are also ideal as an ingredient in culinary creations such as desserts, cakes and fruit salads or as a sweet extra on cheese platters and cakes.

Pineapple Strawberry Wanted Poster


  • white | small | plump with red grains




Gariguette - the delicatessen strawberry

It is the favorite strawberry of our French people: the gariguette! As the flagship of French strawberry culture, it is the "Fraise de France" and inspires with its wonderful fragrance, its extraordinarily aromatic taste and its juicy, melting flesh. A real treat!

As a very early ripening variety with elongated, light red berries, it is particularly characterized by its slightly acidic, fine-fruity aroma and its slightly soft fruits. A fruit dream that melts on your tongue! In top gastronomy as well as by amateur cooks, it is not only served pure due to its refreshing character, but is also highly valued as an ingredient for fruity desserts and cakes with strong berries. Gourmets love them fresh with cream or lemon juice or spicy with black pepper and nutmeg. But it is also perfect as a luxurious base for fine strawberry jams.
Combine the gariguette with blanched green asparagus spears, fresh baby spinach and baked goat cheese. A simple, quick dish and deliciously delicious!

Wanted poster of the gariguette


  • red-orange | small | oblong with yellow grains




  • sweet | refreshing | fragrant

How do I recognize quality and how can I store strawberries correctly?

Strawberries don't re-ripen, so it's important that you buy them at the right time. If the sepals can be easily peeled off, this is a sure sign of maturity. If you are still unsure: Just try it!
Ripe strawberries are very sensitive to pressure and temperature and quickly lose their aroma. When shopping, you should make sure that the fruits have no bruises, discoloration or white spots on the tip or under the leaves. The delicious fruits, whether red or white, should have a uniform color and shine. Dull berries are often a sign of overripeness.

You should sort out moldy berries, as they also spoil the other fruits very quickly. If the berries are wet in their packaging, you should refrain from buying them.

Ideally, you can enjoy the delicious fruits straight away after shopping. To prevent loss of flavor, you should not wash them under running water or a hard jet, but rather gently in a bowl of fresh water. Then let them drain well in a sieve and on kitchen paper and only then remove the sepals and the stem base.

For storage, place the berries with their stems and leaves in the vegetable compartment of your refrigerator. It is best to spread them out on a tray lined with kitchen paper immediately after washing to prevent pressure points. Stored like this, they'll keep fresh for about two days.

Which foods go well with asparagus and strawberries?

You can combine our dream team wonderfully: In addition to the almost classic strawberry and asparagus salad, you can simply be inspired by our recipe ideas and dare to try new culinary experiments.
In our spring vegetable special, we have already pointed out the foods that go well with asparagus. Therefore, you will find a brief overview of fantastic combination partners for strawberries here.

  • Dairy products: cream, quark, mozzarella, buttermilk, kefir, yogurt, milk, cream cheese, mascarpone, Parrrmesan, goat cheese
  • Vegetables: radishes, green asparagus, peas, rhubarb, cucumber, spinach
  • Fruits: pineapple, banana, raspberry, mango, melon, orange, passion fruit, peach, grape
  • Herbs and spices: anise, basil, vanilla, pepper, chilli, coriander, lime, mint, nutmeg, lemon thyme, woodruff, violet, cinnamon
  • Meat and poultry: ham, beef, bacon
  • seafood
  • White and dark chocolate
  • Kernels and nuts: hazelnut, coconut, pistachio, almond

Another tip: strawberries do not tolerate heat and there are hardly any cooking methods that retain their unique flavors. That is why they should best be prepared fresh. Jams and jams are an exception, but they always mean a loss of flavor.

Which drink goes well with strawberries?

Champagne! It complements the special aroma of the sweet fruits in an inimitable way. Port is also always a good idea when serving strawberries as a dessert. If the berries are served as a fruity salad or combined with cream, Beerenauslese and ice wines go well, but especially a Riesling with a harmoniously balanced sweetness and acidity or a fruity Moscato.