Asparagus Salad with Strawberries

Ingredients

• 500 g white asparagus
• Salt
• 1 tsp raw cane sugar
• 250 g strawberries
• 2 tbsp vinegar
• 1 tbsp Lemon Juice
• Pepper
• 3 tbsp grape seed oil
• 2 tbsp pine nuts (15 g each)
• 2 handfuls wild herbs (5 g each; e.g., arugula and sorrel)
• 1 bunch chives with flowers (20 g)
• 1 handful edible flowers (5 g)

Instructions

1. 1.

   Peel, wash, and trim the woody ends of the asparagus. Cook the spears in boiling salted water with sugar for 10–12 minutes over low heat until just tender. Drain and let cool.

2. 2.

   Meanwhile, clean and wash the strawberries; cut them into halves or quarters depending on size. Blend about 50 g of them with vinegar, lemon juice, salt, pepper, and grape seed oil to make a dressing.

3. 3.

   Toast the pine nuts in a dry pan over medium heat for 3–4 minutes until golden brown. Gently rinse the wild herbs, chives, and edible flowers, then pat them dry or blot with a paper towel.

4. 4.

   Arrange the wild herbs on four plates; top with strawberries and asparagus. Drizzle the asparagus salad with the dressing and sprinkle with pine nuts. Garnish with chives and edible flowers before serving.