Summary

Ingredients

• 200 g asparaus, reen
• 200 g asparaus, white
• 150 g strawberries
• 75 g Swiss chard, youn (or rocket)
• 50 ml olive oil
• 25 ml vinegar (raspberry vinegar)
• 3 teaspoons chives, cut into rolls
• 30 g pine nuts
• salt and pepper

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Instructions

1. Mix the raspberry vinegar, salt, pepper, olive oil and the chives into a dressing.
2. Peel the two types of asparagus (peel only the lower third of the green asparagus), cut off the woody ends and cut diagonally into thin slices. Mix with the dressing.
3. Clean and slice the strawberries. Lightly brown the pine nuts in a pan. Wash the chard or rocket, then dry.
4. Spread the chard or rocket on plates. Arrange asparagus and strawberries on top. Sprinkle with pine nuts and serve.