Ingredients

• 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

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Instructions

1. In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside.
2. 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.
3. Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.