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Wash and cut the strawberries into 2 or 4 depending on the size.
Wash the asparagus. Remove the small leaves along the stem. trim a little. Brown the bacon slices in the frying pan. Remove from the pan.
Put a little oil in the pan. Brown and glaze the asparagus in olive oil. When they are al dente, deglaze with balsamic vinegar. Turn off the heat. Add the strawberries by mixing well so that they are also coated with vinegar.
Place the bacon slices in the plates. Arrange the asparagus and strawberries on top.
Garnish with parmesan shavings, fleur de sel, pepper and a light drizzle of olive oil.