Ingredients:

1 lb thick asparagus
8-12 Strawberries
2 cups Chicken Stock -Not real salty boullion

Lemon Garlic Drressing;

* 1 Cup good quality Egg Yolk Mayonnaise
1 tablespoon fresh Lemon Juice
1 teaspoon Dijon or Dusseldorf Mustard
1 clove Garlic minced
2 tablespoon chopped Parsley
zest from 1 Lemon
1 tablespoon miso paste (optional)

Directions:

1. I like to peel the asparagus. as it makes it more tender and mild for this salad. I then cut a few inches off the end that is tough.
I save the end pieces and peelings and simmer them further in the broth to make a fine soup.

2. Take the asparagus and blanch it in the chicken stock. Cook it to your personal taste for texture. Some folks like it very crisp and
some like it cooked pretty well done till the color starts to turn olive green. I like it when it just starts to bend when you pull it out of the boiling stock. Save the stock to make some Asparagus Soup.

3. I like to plunge the asparagus in ice water to stop the cooking. Since the texture is essential to the asparagus
that plays the leading role in this salad, It needs to be spot on.

4. This seems like an unlikely combination and I have looked at it for years and never wanted to try it. I am glad I did, as it will be something I will do several times every Spring.

4. Cut the asparagus into 1 to 1 1/2 inch pieces and sliced the strawberries.
I did them in heart shaped slices. Slicer's choice though.

The Dressing

5. Whisk or blend in a blender together the mayonnaise, lemon juice, mustard, and fresh chopped garlic.

Top the salad with some of the dressing.

I love the play of flavors with this salad. The mayo dressing is the perfect accompaniment.