Roasted asparagus with mustard vinaigrette, strawberries and arugula

Ingredients for 4 servings:

• 2 bunches of white asparagus, approx. 1 kg
• 150 g strawberries
• 2 tbsp balsamic vinegar, lighter
• 1 tsp mustard, medium hot
• 2 tbsp olive oil, high quality, extra virgin
• some salt and pepper, black, from the mill
• 2 tbsp brown sugar, up to 3 tbsp
• some olive oil for frying
• 3 tsp lemon juice, freshly squeezed or more
• 2 bunches of arugula
• 50 g pistachios, chopped

Instructions

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

vegan, vegetarian, easy to prepare

Rinse and peel the asparagus, trim off the woody ends, and then halve the asparagus lengthwise and then cut into bite-sized pieces. Wash and hull the strawberries, then halve or quarter them depending on their size. For the vinaigrette, mix the balsamic vinegar with the mustard and good-quality olive oil and season with a little salt and a few turns of freshly ground black pepper. Heat a little olive oil in a large pan and fry the asparagus until they have taken on some color. Then reduce the heat, sprinkle a little salt and a little brown sugar over the asparagus, and continue frying briefly. Swirl the pan frequently, being careful not to burn the sugar. Then add the lemon juice and 5 tablespoons of water and swirl the pan until the liquid has evaporated and the asparagus is al dente. Season the asparagus to taste, place it in a shallow baking dish or on a large platter, and drizzle with the vinaigrette. Rinse the arugula, trim it, and spin it dry. Mix the asparagus with the arugula and strawberries and sprinkle with the pistachios. Season again with salt, freshly ground black pepper, and lemon juice.