Summary

Ingredients

• 2 kg asparagus, white
• 200 g rocket
• 200 g feta cheese
• 200 g cherry tomato (s)
• 150 g strawberries
• 1 onion (s)
• salt and pepper
• sugar
• 3 tablespoon olive oil
• 6 tablespoon white wine vinegar or a good white balsamic vinegar

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Instructions

1. Peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with 1 teaspoon sugar for about 12 minutes, then remove from the pot and drain.
2. Place the asparagus in portions on a baking tray lined with baking paper, crumble the feta and spread on top. Bake in a preheated oven at 200 ° for about 15 minutes.
3. In the meantime, clean, wash and drain the rocket or spin dry. Peel the onion and dice it very small. Wash and clean the strawberries and cut into small slices. Wash and halve the tomatoes.
4. Make a vinaigrette: mix vinegar, pepper, salt and sugar, beat in the olive oil and finally stir in the onions. Mix the tomatoes and rocket with the vinaigrette.
5. Take the asparagus out of the oven, arrange with the salad and serve sprinkled with the strawberries.
6. A good white wine goes well with it.