Asparagus and strawberry salad with buttermilk dressing

Ingredients for 4 servings:

• 150 ml buttermilk
• 5 tbsp safflower oil or rapeseed oil
• salt and pepper
• Sugar
• 1 tbsp parsley, freshly chopped
• 1 tbsp dill, freshly chopped
• 1 tsp chives, freshly chopped
• 300 g asparagus, white
• 250 g asparagus, green
• 300 g peas, frozen
• 150 g strawberries

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 11 minutes

Grilled side dish, starter or light snack

Mix the buttermilk with safflower oil, salt, pepper, and a pinch of sugar. Add the herbs. Peel the asparagus, leaving only the bottom third of the green stalks, and cut into bite-sized pieces. Cook in boiling salted water with a little sugar for 2 minutes, then add the frozen peas and cook for another 4 minutes. Drain the vegetables, refresh them, and let them drain. Collect the cooking water and use it as a sauce base for another asparagus dish, e.g., chicken fricassee. Rinse the strawberries and halve or quarter them, depending on their size. Add the asparagus, peas, and strawberries to the dressing and chill for about 20 minutes. Then stir and serve. Goes well as a side salad for a barbecue, or with baguette and roasted meat (lamb or pork fillet) as a light main meal.