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Wash green asparagus, mint and strawberries thoroughly.
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Pour 150 ml of water over the green asparagus in a pan and simmer for about 4–5 minutes. Reduce the cooking time slightly if the asparagus is very thin.
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Remove 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 plunge it into ice-cold water. This will help the asparagus retain its color and crispness.
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Combine asparagus, strawberries, and feta in a bowl. Pluck the mint leaves and roughly chop them if desired. Gently fold them into the salad.
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Pour a dressing made from red wine vinegar, olive oil, the juice of one lime, salt, and pepper over the salad and mix well again. Serve immediately. & enjoy.
