Asparagus and Strawberry Salad

Here's an unusual recipe that combines and complements the delicate flavors of asparagus and strawberries. New Jersey strawberry season (May 20 - June 25) overlaps the end of asparagus season. (Source: Cooking with Asparagus, by Lena Raab, published by Dumont monte)

14 oz. Jersey Fresh Asparagus
6 oz. Jersey Fresh Strawberries
6 Tablespoons strawberry vinegar
6 Tablespoons sunflower oil
salt
sugar
freshly ground white pepper

1. Wash the asparagus, remove the woody ends and cook briefly in boiling water, seasoned with salt, sugar and 5 tablespoons of vinegar. Simmer for 5 minutes over a low heat. Remove the asparagus and rinse in ice cold water to cool them down quickly. Arrange in a flat gratin dish.
2. Make a marinade with 6 tablespoons of the asparagus water, 1 tablespoon vinegar, oil, salt, pepper and a pinch of sugar. Pour over the asparagus, covering it all with the marinade. Let stand.
3. Clean and wash the strawberries. Puree 1 ½ oz. strawberries. Cut the remaining ones into quarters and sprinkle with sugar so that the fruit produces a little juice. Mix the strawberry puree and strawberry pieces and add to the asparagus. Stir again.

Serves 4.