Asparagus Strawberry Cocktail with Mozzarella Cheese

An asparagus recipe for gourmets:

Boil vegetable soup with juice of one lemon, add asparagus heads and steam until just al dente with lid closed, drain asparagus spears and cool, cut up if necessary. Stir asparagus cooking water with juice of one lemon, balsamic vinegar, honey, sea salt, pepper and olive oil, marinate asparagus spears in it for 30-60 minutes. Cut strawberries in half lengthwise. Halve avocado lengthwise and cut into thin slices, mix with basil and asparagus, dice mozzarella, fold in, season to taste.

Serve in portions, garnish with basil and strawberry fruits.

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