Fried asparagus salad with strawberries

Ingredients for 4 servings:

• 1 kg asparagus, white
• 500 g strawberries
• 2 romaine lettuce hearts
• 50 g pine nuts
• 6 tbsp vinegar, sherry or vanilla
• 6 tbsp oil, walnut
• 4 tbsp powdered sugar
• 1 tbsp clarified butter
• Salt and pepper, ground white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the asparagus as needed and cut into diagonally approx. 3 cm long pieces. Heat the clarified butter in a roasting pan and add the asparagus pieces, cover with a lid and roast for 8-10 minutes, depending on the thickness of the pieces, turning occasionally to ensure all pieces are cooked evenly. Make a dressing with the vinegar, oil, salt and pepper. Caramelize the powdered sugar in a pan. Remove the asparagus pieces from the roasting pan and briefly place them on a kitchen towel to absorb any excess fat. Immediately toss them in the caramelized powdered sugar and then marinate in the dressing. Arrange the lettuce leaves on plates and scatter the asparagus pieces on top. Clean and halve the strawberries, then scatter them over the salad with toasted pine nuts. Serve with baguette.