Asparagus Salad with Strawberry-Balsamic Dressing

Cut the grapes in half. Cut the spring onion in small rings. Cut the asparagus in small pieces after removing the tough bottom end.

Roast the pine tree nuts in a dry skillet over medium heat for a few minutes, just until they get a nice roasted color. Take them out of the skillet and set aside.

Put 1 tablespoon of olive oil in the skillet, heat it and then throw in the chunks of asparagus. Stir fry them for about 5 minutes, then turn off the gas and set aside.

Take your mixed salad leaves and put them in a nice salad bowl or dish. Place the stir fried asparagus pieces on top of the greens and sprinkle the pine tree nuts, the spring onion rings and the grapes on top of it all.

Time for the dressing now: In a small bowl whisk the leftover 1.5 tablespoons of olive oil together with the strawberry jam, the water, the vinegar and the honey. When done, drizzle the dressing over the salad and ready to eat!

My strawberry jam was an organic one sweetened with apple juice instead of sugar. If you want to use normal strawberry jam you might want to omit the honey in the dressing.