Prepare the asparagus. Green: Trim off the tough parts at the end. White: Trim off the tough ends and peel until beneath the head.
Heat a skillet with oil, add the asparagus and roast them for 5-10 minutes over medium heat. → 5 minutes: crunchy | 10 minutes: soft.
Mix with the strawberry vinaigrette and serve warm or let it cool down before serving. Store in the fridge for max. one day.
Notes
You can prepare the salad either only with green or white asparagus.
The strawberry vinaigrette goes very well with this salad. Use this dressing as an alternative: 2 tbsp olive oil, 1 tbsp vinegar, 1 tbsp agave nectar, salt, and pepper.