Remove the ends of the green asparagus sparingly and cut it into bite-sized pieces. Peel the white asparagus from tip to end and also cut into pieces. Blanch separately (cook in boiling water for about 2 minutes).
In the meantime, wash and cut the lettuce and strawberries.
Dress the asparagus with a dressing of oil, vinegar, salt and pepper.
Tip: You can also use other vinegar here, such as pomegranate cider vinegar. Lemon juice is delicious too.
Arrange everything now. Drape the strawberries and rocket on the plate and add the marinated asparagus. Pour the dressing over the entire salad. Finally, top it off with chips of Parmesan. And the salad is ready.
Tips: Just leave out the parmesan for the vegan version.
Pomegranate kernels, nuts or roasted pine nuts also look good on the salad.
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