Peel the asparagus, soak it in boiling water and let the water boil briefly. Then immediately reduce the heat. The asparagus should never boil heavily so as not to damage the tender asparagus heads. Then, depending on the thickness of the asparagus stalks, let it steep for about 10 minutes.
Then let the asparagus cool down a little and cut into pieces. Fry briefly in a pan and deglaze with balsamic vinegar. Cut the strawberries, tomatoes and mozzarella into pieces and mix with the asparagus in a bowl. Season everything with salt, pepper and olive oil.
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