Ingredients for about 4 people::

1 kg white asparagus
Sea salt
300 g strawberries
about 2 tablespoons pine nuts
200 g rocket
For the vinaigrette:
Juice of half a lemon
Juice of half an orange
1–2 teaspoons agave syrup
2 tablespoons olive oil
2 tablespoons sesame oil
1 tablespoon white balsamic vinegar
herb salt
freshly ground black pepper
a few sprigs of fresh parsley
½ bunch of basil

Method:

1. For the rocket and asparagus salad, wash and peel the asparagus, then snap off the woody ends. Cook the asparagus in plenty of water with a pinch of whole sea salt until al dente. Remove from the water, rinse under cold water, drain and cut into long pieces.
2. Wash and hull the strawberries, then slice them.
3. Toast the pine nuts in a dry frying pan and set aside.
4. Wash, clean and spin-dry the rocket, then tear it into bite-sized pieces.
5. Whisk together the orange and lemon juice, agave syrup, olive and sesame oil, and white balsamic vinegar to make a vinaigrette, then season with herb salt and freshly ground black pepper.
6. Wash, trim and spin-dry the parsley, then chop finely.
7. Remove the basil leaves from the stems, wipe them with a damp cloth and cut into strips.
8. Mix the asparagus with the strawberry slices, rocket and fresh herbs, then gently toss with the vinaigrette.
9. To serve, arrange the asparagus, strawberry and rocket salad on flat plates and sprinkle with the toasted pine nuts.

Product description:

Arugula, also known as rocket, is a plant native to the Mediterranean region. A distinction is made between cultivated arugula, which has rounded leaves and a mild flavour, and wild arugula, which has a spicy flavour and resembles dandelion leaves.