Asparagus and strawberry composition with bacon-wrapped goat cheese and cashew topping

Ingredients for 4 servings:

• 1 kg asparagus, green
• 250 g strawberries, fresh
• 100 g cashew nuts
• 3 tbsp sugar
• 4 tbsp oil, neutral
• 2 tbsp balsamic vinegar, lighter
• 1 tsp honey
• 1 tsp mustard
• salt and pepper
• 4 slice(s) goat cheese, 3 – 4 cm in size
• 4 slices of bacon

Instructions

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

great starter or side dish for grilling

Bring water to a boil in a pot. Add a little salt and sugar. Wash the green asparagus, trim the bottom ends. Halve or third the stalks, and cook in simmering water for 10 minutes. Then drain and set aside. Wash and hull the strawberries, and halve or quarter them depending on their size. Set aside. Roast the cashews in a dry pan over medium heat until light brown. Watch them and turn frequently, as they can burn quickly. Sprinkle the sugar over them and stir to caramelize. Place the nuts on baking paper to cool and spread out. For the dressing, combine the oil, balsamic vinegar, honey, mustard, salt, and pepper with a whisk or in a shaker. Wrap the goat cheese slices in bacon and fry briefly on all sides until the bacon is nice and crispy. Arrange the asparagus and strawberries nicely on the plates. Drizzle with the dressing. This can also be done ahead of time. Just before serving, arrange the goat cheese next to the asparagus and sprinkle with cashews. You can also add freshly ground pepper. Tip: You can also use white asparagus. Peel it and extend the cooking time. A mix of white and green asparagus is also pleasing to the eye. You can also arrange the asparagus and strawberries on a handful of arugula or lamb’s lettuce.