• Peel the lower third of the asparagus and cut into pieces approx. 3 cm long, clean and quarter the mushrooms. Wash the carrots, quarter them and also cut into 3 cm long pieces. Slice the zucchini and halve the tomatoes. Finely chop the peppers.
• Fry the diced bacon in the pan. Remove the roasted bacon and then fry the asparagus and carrots in the pan with a little olive oil and after about 10 minutes add the mushrooms and fry for another 5 minutes (depending on how firm you want the asparagus to be). Add the bacon. Fry the zucchini and tomatoes in a pan also with the olive oil.

salad dressing

• Wash and puree the strawberries. Mix the balsamic vinegar, lemon juice, pepperoni, honey and olive oil well and season with salt and pepper.
• Arrange the lukewarm vegetables on a plate and pour the salad dressing over them.
• BON APPETITE