Prepare the ingredients for the couscous salad: Wash and dry the strawberries briefly, wash the green asparagus and peel at the bottom, prepare the remaining ingredients as indicated.
Boil the couscous with twice the amount of vegetable stock in a saucepan and let it swell over a low heat. Pour the couscous into a sieve and let it evaporate on a baking tray.
Cook the asparagus in a pot in boiling salted water for about 6-8 minutes until al dente. You can also season the water with sugar and olive oil.
Grill the asparagus in the grill pan over a high heat to develop the flavour. Season the browned asparagus spears with a little sugar, salt and pepper.
Then let the grilled asparagus cool down and cut into small pieces on a board with the strawberries.
Put the lemon juice with Dijon mustard, honey, salt and pepper in a bowl. Mix the ingredients well, then slowly add the walnut oil. The result is an emulsified salad dressing. Prepare the lemon-mustard-honey dressing for marinating.
Cut the toast bread into 5 mm cubes and fry in a hot pan with the butter. Season the bread cubes with salt and pepper and prepare them for serving.
Pluck leaf salad small and wash quickly in cold water. Spin the lettuce dry and place in a large bowl.
Add all the prepared ingredients to the salad in the bowl and marinate with the dressing. Decorate the couscous salad with bread cubes and serve quickly. Pluck the mint freshly or serve to the guests at the table.