Green asparagus with spinach and strawberries – fresh spring salad with Parmesan

How to prepare

Sort the baby spinach, wash it, and let it drain. Sort the strawberries, rinse them, and let them drain. Remove the stems from the strawberries.

Wash the green asparagus and peel the lower third of the spears. Trim off the woody ends. Then cut the spears diagonally into approximately 3 cm long pieces.

Bring a large pot of salted water to a boil. Blanch the asparagus pieces in the boiling water for about 2 minutes, then drain well in a sieve.

Peel the shallot and cut into fine cubes.

Heat the butter in a saucepan and sauté the shallots. Add the spinach and season with salt, pepper, and nutmeg. Add the asparagus pieces and sauté briefly.

Halve or quarter the strawberries depending on their size.

Arrange the asparagus and spinach on plates. Top with the strawberries, grate the Parmesan cheese over the top with a vegetable peeler, and serve the salad immediately.

You don't like Parmesan that much?
Strawberries and spinach also taste great with warm goat cheese. To serve, slice the soft goat cheese and fry them in a non-stick pan with a little sunflower oil over high heat on both sides.