Wash the asparagus, cut off the ends and peel the lower third of the stalks. Then divide the asparagus spears into perforated bowls and steam at 100 °C for 5 – 8 minutes, depending on the thickness and desired firmness to the bite. Wash, clean and quarter the strawberries. Divide the steamed asparagus into bite-sized pieces. Mix salt, pepper, vinegar and oil to a marinade and let the asparagus and strawberries marinate for 30 minutes.
Preparation Tip:
It goes well with a fresh baguette.