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Thoroughly wash green asparagus, mint, and strawberries.
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Pour 150 ml of water over the green asparagus in the pan and simmer for about 4–5 minutes. Reduce time slightly for very thin asparagus.
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Cut out the green stem of the strawberries and quarter them. Crumble feta with your hands.
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Remove green asparagus from the pan and shock in ice-cold water. This keeps the asparagus's color and crunch.
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Mix asparagus, strawberries, and feta in a bowl. Pluck mint leaves and roughly chop if desired. Fold into the salad.
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Pour dressing made from red wine vinegar, olive oil, lime juice, salt, and pepper over the salad and mix well again. Serve fresh & enjoy.
