Total Time
20mins
Prep 20 mins
Cook 0 mins

From my Kulinaria Konemann Organic and Wholefoods cookbook.

Directions

  1. Thinly peel the asparagus and chop into 1 inch pieces.
  2. Put to one side.
  3. Wash and quarter the strawberries and mix with 1 T of honey; leave to stand.
  4. Wash the lettuce leaves and break into small pieces.
  5. Prepare avinaigrette from the vinegar, oil, remaining honey, salt, pepper, and water and marinate the asparagus in it for 15 minutes.
  6. 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.