Spring Salad with Strawberries, Asparagus, and Goat Cheese

Remove woody ends from asparagus stalks and cut them into diagonal pieces (approx. 3 cm). Drop them into boiling salted water for 2–3 minutes to keep them beautifully green and crisp (al dente). Immediately cool them in ice water and let drain.

In a small glass or bowl, whisk together olive oil, honey, lemon juice, and mustard until the ingredients combine into an emulsion. Season with a pinch of salt and pepper.

In a large bowl, gently mix lamb's lettuce, baby spinach, half of the strawberries, and cooked asparagus with the prepared dressing.