White asparagus and strawberry salad
- 10 Jolife white asparagus spears
- 10 Jolife strawberries
- Extra-virgin olive oil
- Salt and pepper
- Balsamic vinegar glaze
Remove the lower woody part of the asparagus, about 3 cm. Peel the asparagus with a potato peeler. Tie the asparagus with kitchen string and stand them upright in a tall pot full of water, to avoid breaking the tips. Bring to a boil and simmer for about ten minutes until tender. The tips must remain out of the water and steam cook. Let cool. In the meantime, rinse the strawberries and cut into thin slices. Chop the cooled asparagus, transfer to a serving dish and add the strawberry slices. Season with salt and pepper and a drizzle of olive oil. If liked, add some balsamic vinegar glaze to the strawberries.