Asparagus and strawberry salad

Ingredients for 4 servings:

• 750 g asparagus, white
• 750 g asparagus, green
• Salt
• 250 g strawberries
• 100 g sugar
• 100 ml balsamic vinegar, white
• 2 tbsp oil
• 150 g rocket
• 2 tbsp pine nuts
• 1 tsp basil, dried
• Basil, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the white asparagus and trim the bottom ends. Wash the green asparagus and trim the ends. Cook the white asparagus in salted water for 15 minutes. After 5 minutes, add the green asparagus. Halve or quarter the berries. Caramelize the sugar, deglaze with 100 ml of hot water and hot vinegar while stirring (careful, it will splatter easily), bring to a boil, and simmer for 5-7 minutes. Season with salt, pepper, and dried basil. Whisk in the oil. Drain the asparagus, arrange the rocket and asparagus nicely on plates, and distribute the berries. Pour the vinaigrette over the asparagus and let it stand for up to 30 minutes. Sprinkle with pine nuts and grind pepper. 270 kcal per serving.