Strawberry and asparagus salad with Kombucha vinaigrette

A promise that heralds summer... When strawberries and green asparagus are in season, it is time for this sweet summery salad. The combination has almost become a modern classic.

Here is an extra refined version of the salad, with Kombucha vinaigrette, for which you should of course use some real Kombucha, fermented by your Kombucha Scoby.

The ingredients:

• 500g green asparagus
• 2 tablespoons of olive oil
• 1-2 tablespoons sugar (or honey)
• 250g fully ripe strawberries
• 2 teaspoons strawberry jam (alternatively: crush 2 strawberries with a fork)
• a few leaves of French tarragon
• 6 tablespoons Kombucha vinegar (or very ripe Kombucha, go to the Kombucha recipe)
• 2 tablespoons of walnut oil
• 30g pine nuts
• a few leaves of basil
• Pepper
• Salt
• a few squirts of lemon juice

And this is how it is prepared:

1. Peel the lower third of the green asparagus and cut the stems into 4-5 cm long pieces.
2. Sauté in olive oil, add the sugar or honey and carefully caramelize.
3. Add salt and pepper, deglaze with half of the Kombucha vinegar and braise for another 5 minutes until the Kombucha vinegar has almost evaporated.
4. Meanwhile, wash, clean and quarter the strawberries.
5. Mix with the remaining 3 tablespoons of Kombucha vinegar, walnut oil, jam and tarragon. Finally, add the asparagus.
6. Leave to stand for at least 15 minutes, spice again with salt, pepper and possibly a few drops of lemon juice.
7. To serve, sprinkle with pine nuts and basil.