Asparagus and strawberry salad with ham and Parmesan

Ingredients for 2 servings:

• 400 g asparagus, green
• 250 g strawberries
• 80 g Serrano ham
• 30 g Parmesan
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar, lighter
• ½ tbsp raspberry vinegar
• 1 tsp, heaped honey
• 2 tbsp olive oil
• 2 tbsp soy milk (soy drink)
• ½ tsp fresh herbs, e.g. basil, thyme and rosemary
• ½ tbsp lime juice
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash the asparagus and, if necessary, trim off the lower, purple-whitish, hard third. Cut the stalks into approximately 4 cm pieces. Heat the olive oil in a non-stick pan. Add the asparagus, if necessary in 2 to 3 batches, and fry over medium heat for about 5 minutes, swirling the pan frequently. Place the asparagus in a bowl and toss with salt, pepper, and lime juice. Wash the strawberries, remove the stems, and cut or quarter them, depending on their size. Add them to the asparagus. Cut the Serrano ham into strips and add to the salad. Grate the Parmesan cheese over the salad. For the salad dressing, mix the balsamic vinegar, raspberry vinegar, honey, and soy milk. Season with salt and pepper and toss with the chopped herbs. Stir in the olive oil. Toss the dressing with the salad. Season again with salt and pepper, if desired. The salad is delicious served lukewarm or cold and is easy to prepare for the next day. Approximately 500 kcal per serving.