Strawberry Asparagus Salad with Feta and Pine Nuts

Ingredients

• 1 kg green asparagus
• Salt
• 40 g pine nuts (2 heaped tablespoons)
• 4 Spring Onions
• 10 g basil (0.5 bunch)
• 80 g Arugula (1 bunch)
• 500 g strawberries
• 3 tablespoons white balsamic vinegar
• 3 tablespoons orange juice
• 1 teaspoon liquid honey
• 1 teaspoon Dijon mustard
• Pepper
• 2 tablespoons olive oil
• 150 g feta (9% fat)

Instructions

1. 1.

   Wash the asparagus, cut off the woody ends, and peel the lower third of the stalks lengthwise. Halve and chop the asparagus into pieces and cook in boiling salted water for about 5 minutes. Then shock in cold water and drain well.

2. 2.

   Meanwhile, toast the pine nuts in a pan without fat over medium heat. Clean, wash, and slice the spring onions into rings. Wash and dry the basil and arugula. Pluck the basil leaves, setting some aside for garnish, and chop the rest into strips. Leave the arugula whole.

3. 3.

   Hull and wash the strawberries and cut them into pieces. Whisk together the vinegar with orange juice, honey, mustard, salt, pepper, and oil to make a dressing.

4. 4.

   Add the asparagus, pine nuts, spring onions, basil strips, and strawberries, crumble in the feta, and mix everything together. Season with salt and pepper and serve with arugula and basil leaves.