Summary

Ingredients

• 300 g asparaus, white
• 300 g strawberries, ripe
• 2 lime (s)
• 80 g suar, brown
• 1 vanilla pod (s)
• 1 tablespoon basil, finely chopped
• 150 g whipped cream
• 50 g crème fraîche
• 30 g flaked almonds, dry roasted

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Instructions

1. Peel the asparagus and cook with a little sugar for about 10 minutes. Rinse under cold running water and let dry on a kitchen towel.
2. Wash, clean and halve the strawberries, quarter the large fruits. Roast the almond flakes in a non-oiled pan until golden brown, set aside. Squeeze out the limes and boil down to a syrup with the pulp of the vanilla pod and the sugar as well as 50 ml of water.
3. Cut the asparagus into small oblique pieces of approx. 2-3 cm and mix with the strawberries in a bowl. Let the syrup cool down.
4. Cut the basil into fine strips, then mix with the syrup into the asparagus-strawberry mixture and leave to marinate a little. Whip the cream until it is semi-stiff and fold into the crème fraîche. Divide the lettuce into glasses, pour the cream on top and garnish with roasted almond flakes and basil flakes. If you like, you can marinate the strawberries and asparagus pieces with a little Grand Marnier.