Summer salad with strawberry, asparagus and goat's cheese

Cut off the end of the asparagus and cook the asparagus with salt in about 5 minutes until al dente. Drain and rinse cold water. Let it drain well.

Halve the larger strawberries and sprinkle with a little pepper. Mix the ingredients for the dressing.

Cut the asparagus in half. Divide the lettuce over 4 plates. Arrange the asparagus, strawberries, goat cheese and spring onions. Sprinkle the dressing over it and garnish with basil leaves if necessary.