Summary

Ingredients

• 750 g asparaus, white
• 750 g asparaus, reen
• salt
• 250 g strawberries
• 100 g suar
• 100 ml balsamic vinegar, white
• 2 tablespoons oil
• 150 g rocket
• 2 tablespoon pine nuts
• 1 teaspoon basil, dried
• Basil, fresh

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Instructions

1. Peel the white asparagus, cut off the lower ends. Wash green asparagus, cut off the ends. Cook the white asparagus in salted water for 15 minutes, then add the green asparagus after cooking for 5 minutes.
2. Halve or quarter the berries.
3. Caramelize the sugar, deglaze with 100 ml of hot water and hot vinegar while stirring (caution, splashes easily), bring to the boil, simmer for 5 - 7 minutes. Season with salt, pepper and dried basil. Beat in the oil.
4. Drain the asparagus, arrange the rocket and asparagus nicely on plates. Spread the berries. Pour the vinaigrette over it and let it steep for up to 30 minutes.
5. Sprinkle with pine nuts, grind pepper over them.
6. 270 Kcal per serving