Strawberry, asparagus and mint salad

Ingredients for 4 servings:

• 400 g asparagus, green
• 400 g strawberries, fresh
• n. B. cane sugar, brown
• e.g. salt and pepper
• some olive oil
• 80 ml water
• ½ lemon(s)
• 30 g mint, fresh
• n. B. Cress, fresh
• Pepper, coarsely crushed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Wash the asparagus and cut diagonally into small pieces. Put a pan on the heat, add a little olive oil, and let it heat up. Add the asparagus to the pan and toss once. Add a little salt, pepper, and the brown sugar and toss again. Cut the lemon in half and squeeze the juice of one half over the pan. Pour the water over the asparagus and simmer gently with the lid on for 5 minutes. During this time, wash, hull, and quarter the strawberries, then place them in a bowl. Roughly chop the mint and add it to the bowl. Season the asparagus to taste and let it cool slightly. Then add it to the bowl with the liquid and toss everything well. To serve: Place the asparagus salad in the center of the plate and sprinkle with some coarse pepper and cress. Finally, place a pretty sprig of mint in the center of the salad.