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Ingredients
- 40g pine nuts
- 1kg fresh asparagus
- 4 spring onions
- 10g fresh basil
- 80g arugula
- 500g strawberries
- 3 tbsp white balsamic vinegar
- 3 tbsp orange juice
- 1 tsp liquid honey
- 150g feta
- 2 tbsp olive oil
- Pepper
- Salt
- 1 tsp Dijon mustard
Preparation
- 1Wash the asparagus, cut off the woody ends, and peel the stalks. Halve the asparagus lengthwise, cut into pieces, and cook in boiling salted water for about 5 minutes. Then rinse with cold water and drain.
- 2Toast the pine nuts in a dry pan over medium heat. Cut the spring onions into rings. Wash the basil and arugula and shake dry. Set aside a few basil leaves for garnish and cut the rest into strips.
- 3Wash the strawberries and cut them into pieces. Mix the dressing from vinegar, orange juice, honey, mustard, salt, pepper, and oil.
- 4Place the asparagus, pine nuts, spring onions, basil strips, and strawberries in a large bowl. Crumble the feta by hand and add it to the bowl. Add the dressing and mix everything well. Season with salt and pepper and serve with arugula and basil leaves.
