Asparagus on arugula and tomato salad with feta and strawberries

Ingredients for 4 servings:

• 2 kg asparagus, white
• 200 g arugula
• 200 g feta cheese
• 200 g cherry tomatoes
• 150 g strawberries
• 1 onion(s)
• salt and pepper
• Sugar
• 3 tbsp olive oil
• 6 tbsp white wine vinegar or a good white balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the asparagus and trim off the woody ends. Cook the asparagus in boiling salted water with 1 teaspoon of sugar for about 12 minutes, then remove from the pot and drain. Place the asparagus in portions on a baking sheet lined with baking paper, crumble the feta and spread it on top. Bake in a preheated oven at 200°C for about 15 minutes. In the meantime, clean and wash the arugula and let it drain or spin dry. Peel the onion and dice very finely. Wash and hull the strawberries and cut them into small slices. Wash and halve the tomatoes. Make a vinaigrette: Mix the vinegar, pepper, salt and sugar, whisk in the olive oil and finally stir in the onions. Mix the tomatoes and arugula with the vinaigrette. Remove the asparagus from the oven, arrange it on the salad and serve sprinkled with the strawberries. A good white wine goes well with it.