Summary

Ingredients

• 400 g asparaus, reen
• 0.5 ½ mango (s)
• 250 g strawberries
• 2 spring onion (s)

For the marinade:

• 2 tablespoon orange juice
• 1 tablespoon lime juice
• 0.5 teaspoon ½ agave syrup
• salt and pepper
• Chilli flakes
• 2 tablespoon olive oil, extra virgin

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Instructions

1. Wash the asparagus, peel the lower third, cut off the ends. Cook in lightly salted water for about three minutes until al dente, rinse in cold water, then drain.
2. Peel the mango, cut from the stone. Wash the strawberries, remove the stalks. Cut the asparagus, mango and strawberries into bite-sized pieces. Clean and wash the spring onions and cut into rings.
3. For the marinade, mix the orange, lime and agave syrup with salt, pepper and chilli flakes, fold in the olive oil.
4. Carefully mix the vegetables and fruits with the marinade, let it steep for ten minutes, season to taste.