The ingredients ready: Strawberries briefly wash and dry, green asparagus wash and peel at the bottom, remaining ingredients ready to hand.
Cook the green, peeled asparagus in boiling water seasoned with salt, pepper, sugar and olive oil until al dente and then drain.
Place the balsamic vinegar in a pot and reduce by half over a high heat. Season to taste with salt and pepper. Be careful, the balsamic vinegar is very hot.
Grill the asparagus in a ribbed grill pan at high heat until firm to the bite. Season the asparagus with salt, pepper and a little sugar. Remove the asparagus from the pan.
Cut asparagus and strawberries for the salad. Make some extra strawberries available for caramelising. Place a few asparagus tips for decoration.
Put the asparagus and strawberries in a bowl and add the lemon juice.
Season asparagus and strawberries with salt, pepper and sugar. You can use green pepper instead of black or white pepper! Add a little olive oil and prepare the asparagus-strawberry salad for serving.
Halve some strawberries to caramelise.
Place the halved strawberries with the cut surface in brown sugar and then in a pan to caramelize.
Quickly caramelise the prepared strawberries with the cream Brûlée burner.
Serve asparagus salad with strawberries:
Use a sideboard ring. Drain the marinated asparagus and strawberries well, then place in the ring. Pull the asparagus tips through the rest of the marinade and add to it. Place the balsamic ice cream on the plate with a spoon.
Remove the ring, add the mint and add the caramelized strawberries. Serve quickly. Enjoy your meal!