To start we'll get the arugula and cook the asparagus. To do this, wash the stems of asparagus, break off the dry and stiff tips (for this, bend each stem closer to the cut, the "bad" part will break off itself), if necessary, at the broken end, clean with a potato peeler and send it to the steamer for 7 minutes, then you need to rinse the stems under cold water and cut into pieces about 3 cm long. If the asparagus is thick, you can also cut along 2 or 4 parts, at Your discretion.
While cooking asparagus, take strawberries, wash, remove the tails, cut half of the thin plates, the second will send in a blender.
Make strawberry puree, mix it with butter, mustard and balsamic vinegar (if you have, like me, balsamic cream, then they just pour at the end of the finished salad), salt and season with pepper to taste.
Now carefully, alternately put arugula, sliced strawberries and asparagus, season with strawberry sauce, if you use balsamic cream - pour gently on top, and put the salad on the table.