Peel the white asparagus, possibly the lower third of the green asparagus and cut both types into pieces approx. 4 - 5 cm long. Simmer the white asparagus pieces depending on their thickness in water with a little salt and sugar for 5 - 10 minutes, add the green pieces and cook for another 10 minutes.
Wash and clean the rocket. Put in a bowl. Place the drained asparagus and quartered strawberries on top.
Mix white wine vinegar, salt, sugar and pepper until the salt and sugar have dissolved. Then stir in the walnut oil and pour everything on top.
Scatter parmesan slices over the top and serve with fresh baguette. The salad tastes best when the asparagus is still lukewarm. But you can also let it steep for a while and serve cold.
As a light meal, this is one serving for 2 people. Sufficient as a starter for 4 - 6 people.
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