Spring salad with asparagus and strawberries

Ingredients for 4 servings:

• 200 g white asparagus
• 200 g asparagus, green
• 160 g strawberries
• 60 ml vinegar (strawberry) or raspberry vinegar
• 60 ml oil (sunflower)
• salt and pepper
• 1 pinch(s) of sugar
• possibly berries, pink

Instructions

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

refined

Wash the asparagus and remove any woody ends. Peel the lower third of the green asparagus and the white asparagus whole. Briefly boil the asparagus in water with a little salt, sugar, and 5 tablespoons of strawberry vinegar, then let it steep for 5 minutes. Remove the asparagus and cool with iced water. Mix 6 tablespoons of the asparagus water, the remaining strawberry vinegar, the sunflower oil, salt, pepper, and a pinch of sugar. Pour the mixture over the cold asparagus, cover, and let it steep well. Purée 40g of the fresh, hulled strawberries, quarter the remaining strawberries, and sprinkle with sugar to release their juices. Mix the strawberries with the strawberry purée and pour over the asparagus. Sprinkle with pink berries, if desired.