Colorful Asparagus Salad with Strawberries and Spinach

Chop the chives into small pieces. Chop the parsley finely. In a baking bowl, stir salt, raspberry vinegar, pepper, olive oil, a little water and the kitchen herbs to make a sauce. Remove the peel from the asparagus and cut diagonally into narrow pieces. Mix with the dressing. Rinse the strawberries, remove the stalks and cut them into slices. Lightly toast the pine nuts in a dry frying pan without adding any fat. Remove the stems from the spinach leaves and rinse them carefully. Spread the spinach leaves evenly on a plate and arrange the asparagus salad and strawberries decoratively on top. Sprinkle with the pine nuts. Serve immediately.

then it is recommended to blanch them briefly.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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