Strawberry and white asparagus salad with pan-seared trout and basil dressing

A new month means a new challenge by Foodblogs Schweiz. This month, the food basket contained asparagus, strawberries, morels, woodruff, romanesco and lemon balm. This selection of ingredients facilitates such a number of appealing combinations that I will be posting corresponding culinary creations throughout this and the upcoming week. First up: white asparagus and strawberries.

Salad: Peel and chop white asparagus. Boil them in salted water until tender. Mix with a dressing consisting of olive oil, elderflower and apple cider vinegar, elderflower syrup, fleur de sel and black pepper. Add chopped strawberries.

Dressing: With an immersion blender, blend basil with olive oil, elderflower and apple cider vinegar and elderflower syrup until smooth. Taste with fleur de sel.

Fish: Fry prosciutto di Parma in some olive oil. In the same pan, sear trout fillets, first the skin-side, then the meat-side. Taste with fleur de sel.

Assembly: Place a piece of ham on the fish. Decorate with salad, drizzle with dressing and decorate with basil blossom and daisy petals.