Instructions: Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain.

Wash strawberries, then hull. Cut strawberries in half; combine with asparagus.

Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving.

The authors write: "What could be simpler - or more delicious - than springs first asparagus combined with springs first strawberries?"

My notes: Good, and simple.

Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 252.

Movable Feast restaurant/5504 Connecticut Ave., N.W./Washington, D.C.

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