Rosé brut

Ingredients

• 500 gasparagus (white and/or green)
• 250 gstrawberries
• 100 garugula
• white balsamic vinegar, olive oil, honey
• pine nuts, salt, pepper

Preparation

1. 1Trim the asparagus, cut into pieces, and cook until tender-crisp.
2. 2Wash and quarter the strawberries; wash the arugula and spin dry.
3. 3Whisk together a dressing using the balsamic vinegar, olive oil, honey, salt, and pepper.
4. 4Gently toss the asparagus, strawberries, and arugula with the dressing.
5. 5Sprinkle with toasted pine nuts and serve.