Asparagus and strawberry salad with cranberries and a crème fraîche and prosecco dressing

Ingredients for 1 servings:

• 120 g asparagus, white and green
• 150 g strawberries, smaller, firm
• 1 small shallot(s)
• 20 g chives
• 10 g cranberries
• ½ lemon(s), the juice
• 1 ½ tbsp crème fraîche
• 1 tbsp vinegar (walnut)
• 1 tbsp olive oil
• 2 tbsp Prosecco
• 1 tsp salt, for the asparagus cooking water
• 1 pinch(s) of sugar, for the asparagus cooking water
• Salt, from the mill
• Pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Here is a single salad – appropriately portioned also a fine starter

Peel the bottom third of the asparagus and trim off the ends. (Set the peeled strips aside.) Cut the asparagus into pieces and boil gently for 5 minutes in salt and sugar-seasoned water. (Do not discard the cooking water; set it aside as well.) Then cut into small pieces, place in a bowl, add the lemon juice, stir, and set aside. Peel the shallot, slice it first, then finely dice it, and add it to the asparagus. Rinse the strawberries and thinly slice them, then add them to the asparagus. Finely chop the cranberries and add them to the bowl. Finely chop the chives, add them to the bowl, and mix everything together carefully. Now make a dressing from crème fraîche, vinegar, oil, Prosecco, salt, and pepper, and season to taste. Transfer the salad to a glass bowl, serve the dressing in a small dish, or pour it over the salad straight away. I prefer the sweeter version, so I use more strawberries than asparagus in my salad. Those of you who prefer savory dishes can simply adjust the ratio to favor the asparagus. After eating the salad, add the remaining asparagus peels to the reserved asparagus cooking water and let it simmer for about 10 minutes. Fish out the peels and discard them. The liquid can now be stored in the refrigerator for several days and is the perfect base for a delicious asparagus soup!