A delicious recipe for the asparagus season:
1. rinse and peel asparagus spears, cut ends into small pieces. Cut the spears into pieces about 5 cm long. Cook al dente in boiling salted water with butter for about 15 minutes, drain, rinse and drain.
Rinse, dry, clean and halve the strawberries.
3. rinse watercress, shake dry and cut into bite-sized pieces.
Mix the juice of one lemon, oil, salt, pepper and sugar, mix with the salad ingredients, arrange on plates and sprinkle with coarsely crushed red pepper.
Serve with crusty baguette.
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