Summary

Ingredients

• 800 g asparaus, white or broken asparaus (not too thick sticks)
• 300 g strawberries
• 3 tablespoon orange juice
• 2 tablespoon natural yogurt
• 2 tablespoon mayonnaise, light
• 2 tablespoon crème fraîche with herbs
• sugar
• salt and pepper
• some lettuce leaves, for garnish
• Chives, cut into rolls

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Instructions

1. Wash and peel the asparagus and cut off the woody ends. Cut the sticks diagonally into pieces approx. 2 cm in size. The oblique cut will look better later. As is well known, the eyes eat with them. Cook the asparagus pieces in plenty of salted water for about 10 - 12 minutes. You should also add 1-2 tablespoons of sugar to the water. That takes the bitterness from the asparagus. Do not let it boil bubbly but simmer gently over a mild heat. Drain, drain well and let cool. Rinse the strawberries with cold water and pat dry on a tea towel. Then clean and quarter.
2. Mix the orange juice with the yogurt, mayonnaise and crème fraîche until smooth. Season to taste with sugar, salt and pepper. If you prefer the marinade a little more orange, rub a little orange peel into it. But really just a little.
3. Dress the asparagus pieces and strawberry quarters with the sauce. Spread the lettuce leaves all around as a garnish on the plates and serve the asparagus salad on top. Then put the freshly cut chives rolls over it (not so much! Just a little garnish!)