Summary

Ingredients

• 500 g asparaus, reen
• 500 g strawberries
• 1 bowl rocket
• 1 tablespoon pepper, red
• Balsamic vinegar
• Lemon juice
• Almond (s), sliced
• Fat for the pan
• honey
• sugar

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Instructions

1. Break off the green asparagus at the bottom with your thumb, wash (do not peel) and cut into bite-sized pieces. Heat in the pan over medium heat.
2. Wash the strawberries and remove the stems, cut in half and lightly add sugar. Crush the red pepper in a mortar and add to the strawberries. Pour the balsamic vinegar over the berries and let it steep.
3. Wash the rocket (but you can also use another salad of your choice), spin and arrange on a platter.
4. Candy the asparagus with honey and then deglaze with balsamic vinegar and a strong dash of lemon juice.
5. Arrange the strawberries on the salad, add the asparagus on top and the balsamic vinegar from the berries and from the pan over the salad. The sliced almonds round off the whole thing.
6. Excellent with freshly baked bread.