Asparagus salad with strawberry vinaigrette and salmon strips

Ingredients for 4 servings:

• 100 g strawberries
• 4 tbsp balsamic vinegar, lighter
• 4 tbsp olive oil or other oil
• 1 tsp sugar or honey, if desired
• 100 g lamb’s lettuce
• 500 g asparagus, green
• 250 g salmon fillet(s) without skin
• 4 strawberries, quartered
• some mint leaves
• some basil leaves
• some black pepper, crushed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A light spring dish. For guests or a candlelight dinner.

First, prepare the vinaigrette. To do this, finely purée all ingredients in a food processor or blender. The strawberries may already be sweet enough. Taste before adding sugar or honey. For the salad, first wash the lamb’s lettuce, spin it dry, and arrange it on a plate or serving platter as a bed of lettuce. Peel the lower third of the green asparagus and cut into pieces about 3 cm long. Sauté in a pan with a little oil for about 10 minutes. Toss occasionally to prevent the asparagus from overbrowning. Finally, season lightly with salt and sprinkle with cracked pepper. Serve lukewarm on the bed of lettuce. Garnish the salad with the 4 quartered strawberries, cracked pepper, and a few mint and basil leaves. Then, using a teaspoon, drizzle the strawberry vinaigrette over the salad. Let the salad rest for a few minutes. Finally, cut the salmon into strips and lightly fry them in the pan. Cook over medium heat for 2-3 minutes on each side. Lightly salt each side. I also like to add a little thyme and sage when searing. Now place the salmon on the salad platter and serve.