preparation
Strawberries and green asparagus is one of the best combinations for spring! How nice that there are both seasonal and regional options in May.
Wash and clean the asparagus and, if necessary, cut off the ends or peel them a little. Fry on all sides in a hot pan in a little olive oil over medium heat. At the same time, wash and clean the strawberries and ideally lay them dry on kitchen paper.
Mix the dressing in a small bowl. Mix the balsamic vinegar well with honey, olive oil and a splash of lemon juice, as well as some lemon peel. Season with a pinch of salt and pepper and briefly marinate the chopped strawberries in it.
Season the now soft but still firm asparagus in the pan with a pinch of salt, toss again and place on a plate. Using a tablespoon, spread the strawberries and all of the dressing over the asparagus. Finally, garnish with freshly picked basil leaves.
A wonderful accompaniment to grilled food or with a fresh baguette as an appetizer!