Thinly peel the asparagus and chop into 1 inch pieces.
Put to one side.
Wash and quarter the strawberries and mix with 1 T of honey; leave to stand.
Wash the lettuce leaves and break into small pieces.
Prepare avinaigrette from the vinegar, oil, remaining honey, salt, pepper, and water and marinate the asparagus in it for 15 minutes.
Decorate the plates with the lettuce leaves, divide the asparagus and strawberries between them and drizzle over the vinaigrette; decorate with tarragon leaves and pistachios.
Ingredients:
11 ounces green asparagus
9 ounces strawberries
2 tablespoons honey
8 lettuce leaves ( eg lollo rosso)
2 tablespoons tarragon vinegar
4 tablespoons wheat germ oil
3 tablespoons water
coarse salt, to taste
white pepper, to taste
1 bunch tarragon
2 tablespoons pistachios
Steps/Methods:
Thinly peel the asparagus and chop into 1 inch pieces.
Put to one side.
Wash and quarter the strawberries and mix with 1 T of honey; leave to stand.
Wash the lettuce leaves and break into small pieces.
Prepare avinaigrette from the vinegar, oil, remaining honey, salt, pepper, and water and marinate the asparagus in it for 15 minutes.
Decorate the plates with the lettuce leaves, divide the asparagus and strawberries between them and drizzle over the vinaigrette; decorate with tarragon leaves and pistachios.
