In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside.
Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate.
Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Stuart O'Keeffe, 2010