Wonderful on fruit salad or a simple spinach salad.
 
Also a great accompaniment to Duck and Lamb.
 
Grilled Asparagus Strawberry Salad
For each salad:
6 to 8 pencil asparagus per salad, washed and trimmed
6 large strawberries, shucked & halved
1 cup red tipped leaf lettuce, washed, dried and cut chiffonade
2 T. extra virgin olive oil
Pinch of grated salt & pepper
3 oz. Chef Lerman’sStrawberry Dijon Dressing
 
Toss aparagus with olive oil, salt & pepper. Grill quickly on hot grill (wood grill tastes best) 1 min., turn and 1 min. additional. Remove from heat.
Arrange chiffonaded lettuce on salad plates and top with asparagus and strawberries.
Drizzle with Chef Lerman’s Strawberry Dijon Dressing and serve.