Sweet asparagus and strawberry salad

Ingredients for 4 servings:

• 300 g white asparagus
• 300 g strawberries, ripe
• 2 limes
• 80 g brown sugar
• 1 vanilla pod(s)
• 1 tbsp basil, finely chopped
• 150 g whipped cream
• 50 g crème fraîche
• 30 g almond flakes, dry roasted

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

a somewhat unusual dessert for people who don’t like it so sweet

Peel the asparagus and cook with a little sugar for about 10 minutes. Rinse under cold running water and let it dry on a kitchen towel. Wash, hull, and halve the strawberries; quarter any large ones. Roast the flaked almonds in a non-stick pan without oil until golden brown, then set aside. Squeeze the limes and simmer with the vanilla bean pulp, sugar, and 50 ml of water until reduced to a syrup. Cut the asparagus into small, diagonal pieces of about 2-3 cm and mix with the strawberries in a bowl. Let the syrup cool. Finely slice the basil, then mix it with the syrup into the asparagus and strawberry mixture and let it marinate for a while. Whip the cream until semi-stiff and fold it into the crème fraîche. Divide the salad among glasses, drizzle with the cream, and garnish with toasted flaked almonds and basil leaves. If you like, you can also marinate the strawberries and asparagus pieces with a little Grand Marnier.