Asparagus with strawberries and blueberries

Cut a piece of the bottom of the asparagus and boil for about 10 minutes in water with 1 tablespoon of sugar. Drain, rinse cold water and let the asparagus drain well. Cut the asparagus into pieces of 3 cm.

Scrape the vanilla juice from the vanilla pod and add it to the lime juice with the wine and the rest of the sugar. Cook gently in a syrup and allow to cool slightly.

Spoon the syrup with the basil through the asparagus and mix with the strawberries and blueberries. Divide this mixture into 4 glasses or sections.

Roast the pistachio nuts in a dry, hot frying pan. Divide the crème fraîche over glasses and sprinkle with the pistachio nuts. Serve the asparagus with strawberries and blueberries directly.