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Wash green asparagus, mint and strawberries thoroughly.
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Add 150 ml of water to the green asparagus in a pan and simmer for about 4–5 minutes. For very thin asparagus, reduce the cooking time slightly.
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Cut out the green stems from the strawberries and quarter them. Crumble the feta cheese with your hands.
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Remove the green asparagus from the pan and rinse it in ice-cold water. This will help the asparagus retain its color and bite.
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Combine the asparagus, strawberries, and feta in a bowl. Pick the mint leaves and roughly chop them, if desired. Fold them into the salad.
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Drizzle the red wine vinegar, olive oil, lime juice, salt, and pepper over the salad and mix well. Serve fresh. & enjoy.
