Zubereitung
- Peel the white asparagus whole; for the green asparagus, peel only the lower third and trim off the woody ends.
- Bring a large pan of water to the boil with salt, sugar and butter.
- Add the white asparagus to the boiling water and cook for 6 minutes; add the green asparagus and cook for a further 4 minutes (the asparagus should still be al dente).
- Remove the asparagus, leave to cool, and cut into bite-sized pieces.
- Wash the strawberries in a sieve under running water, pat dry, remove the stems and quarter them.
- Wash the rocket, pat dry and mix with the asparagus and strawberries.
- Mix the mustard, honey, balsamic vinegar, orange juice, salt, pepper, chilli (if using) and olive oil well.
- Pour the dressing over the salad and leave to marinate.
- Lightly toast the pine nuts in a pan without oil.
- Divide the salad between 4 plates, sprinkle with pine nuts, coarsely grate Parmesan over the top and serve with LEIMER croutons.
You can also use only white or only green asparagus.
