2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons honey
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper
2 cups (1-inch pieces) fresh asparagus
8 cups arugula
2 cups sliced fresh strawberries
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.
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