Asparagus salad with strawberries

Ingredients for 4 servings:

• 800 g asparagus, white or broken (not too thick stalks)
• 300 g strawberries
• 3 tbsp orange juice
• 2 tbsp natural yogurt
• 2 tbsp mayonnaise, light
• 2 tbsp crème fraîche with herbs
• Sugar
• salt and pepper
• some lettuce leaves, for garnishing
• Chives, cut into rolls

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

wonderfully fresh asparagus salad with a twist

Wash and peel the asparagus, and trim off the woody ends. Cut the stalks diagonally into approximately 2 cm pieces. The diagonal cut will look better later. As we all know, eating is a feast for the eyes. Cook the asparagus pieces in plenty of salted water for about 10-12 minutes. Add 1-2 tablespoons of sugar to the water. This will reduce the bitterness of the asparagus. Do not boil it to a boil, but simmer gently over low heat. Drain, drain well, and let cool. Rinse the strawberries with cold water, pat them dry on a tea towel. Then hull and quarter them. Whisk the orange juice with the yogurt, mayonnaise, and crème fraîche until smooth. Season with sugar, salt, and pepper. If you prefer the marinade a little more orangey, grate in a little orange zest. But only a tiny bit. Dress the asparagus pieces and strawberry quarters with the sauce. Arrange the lettuce leaves around the plates as a garnish and arrange the asparagus salad on top. Then top with the freshly chopped chives (not too many! Just a little for garnish!).