Asparagus with strawberries and Parmesan puree

Ingredients for 4 servings:

• 1 kg potatoes, floury
• n. B. Sea salt and pepper, mixed, from the mill
• 1 kg asparagus, white
• 600 g strawberries
• 8 tbsp olive oil
• 100 ml vegetable stock
• 100 ml orange juice
• 2 tbsp butter
• 100 g grated Parmesan cheese (Parmigiano Regionale 30 months)
• 2 tsp Herbes de Provence, freeze-dried

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes, cut into chunks, and cook in salted water for about 20 minutes. Wash and peel the asparagus, and trim off any woody ends. Halve thick asparagus spears lengthwise and cut into bite-sized pieces. Wash, hull, and quarter the strawberries lengthwise. Fry the asparagus in 4 tablespoons of olive oil for 3-4 minutes, stirring occasionally. Add the vegetable stock and orange juice. Close the lid and simmer for about 5 minutes, then season with salt and pepper. Remove the asparagus. Add the butter to the sauce and simmer briefly, stirring with a whisk, until the sauce begins to thicken. Then add the asparagus and keep warm. Grate the Parmesan cheese. Drain the potatoes and mash them coarsely. Stir in the remaining olive oil (4 tablespoons) and grated Parmesan cheese, and season with salt. Serve the asparagus with a little sauce and the strawberries with the Parmesan purée. Garnish everything with herbs de Provence. Arrange and serve.