Shorten the asparagus at the ends about 1/2 - 1 cm, then wash.
Clean the strawberries, quarter them and put them in the blender. Add raspberry vinegar, add 1 tablespoon of olive oil, 1 twist of salt from the mill, coriander powder and 2 pinches of chili powder. Puree. To taste. The pesto should have a slight spiciness, i.e. it should tingle slightly on the tongue, if in doubt, add chilli. When the pesto stands for about 5 minutes, the spiciness develops more and more. At first, the sweetness of the strawberry should dominate, then slowly the chilli heat should be added.
Cut the asparagus spears into three to four diamonds just before frying them.
Heat the olive oil and butter in the pan and fry the asparagus in it for about 3 - 4 minutes, turning occasionally, adding a little pepper and salt as required, but at least 2 turns from the mill.
After defrosting, fry the salmon fillets in the pan on all sides for about 3 minutes. Salt, add a little pepper and pour the lime juice over it, fry for another 2 minutes.
Place the asparagus on a large, white plate (I like to use square ones) in one corner, place the salmon opposite and the wonderful red pesto in the front.
There is also a Riesling from the Saar or a Chardonnay, or a Chenin Blanc.
The dish can be served as a starter or as a main course with small, young potatoes baked in olive oil in the oven.
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