4 stalks white asparagus
4 pieces burrata cheese
100 ml olive oil
200 gms butter
300 gms strawberries
50 gms green pepper
100 gms white balsamic vinegar
50 gms watercress
Juice of two lemons
Salt, pepper, sugar, to taste
Some chopped fresh chervil and chives
Peel asparagus and cut in half.
Heat 500 ml water and add a tsp each of salt and lemon juice and a pinch of sugar and blanch the top halves of the asparagus in it. Set aside.
Julienne the rest of the asparagus and marinate in olive oil, white balsamic vinegar, remaining lemon juice, salt, a pinch of sugar, chives and chervil.
Halve strawberries and mix with marinated asparagus.
Arrange spears on a plate and add marinated asparagus and burrata cheese on top.Garnish with watercress.