Peel the asparagus and, as professionals say, always with the head down. This is in case the tip is bitter, so as not to pull it up.
Put it in a saucepan, pour boiling water, add salt, sugar, lemon juice and a piece of butter.
Bring to a boil, reduce the heat and cook for 4-5 minutes. Cool slightly and cut into slices.
Never pour out the water in which the asparagus was cooked. This is considered very valuable. Add, for example, when cooking in soup.
I always freeze it and take it out when I need it.
Slice the strawberries.
Fillet cut into slices, roll in flour and fry quickly in vegetable oil. Cool slightly and cut into strips.
Prepare the sauce. I have lemon juice, salt, pepper, vegetable oil and balsamic sauce - because it goes great with strawberries.
