Cut off the bottom of the asparagus. Cut the rest into bite-sized pieces. Put the tips aside. Cook in a little water with a little salt for approx. 3 minutes until al dente. The asparagus should not be overcooked. Finally add the tips and cook briefly.
In the meantime, cut the herbs into small pieces. In a shaker or something similar. Make a marinade from the vinegar, a small teaspoon of mustard and a little olive oil. Add the herbs, freshly grated pepper and / or the peppercorns. Shake everything well and set aside.
Wash the strawberries and cut into bite-sized pieces. Drain the asparagus and place in a pan. I take a coated pan and fry the asparagus briefly without fat. If you like, you can also fry it with a little butter. Finally add the finely chopped feta cheese and let it warm up.
Arrange the asparagus on the plate, add a little salt. Pour the strawberries on top and serve with the dressing. Serve immediately.
Great for two people as a light dinner or as a lukewarm salad for four people. As a starter to a vegetarian menu or as an accompaniment to meat or fish.