Maties with Asparagus

For the matie with asparagus, first remove the peel from the white asparagus spears. Rinse the green asparagus and cut only the stalk ends into small pieces. Cook in salted water with a pinch of sugar for about 10 minutes.

Rinse, clean and halve strawberries. Drain the maties. Cut into wide strips. Mix crème fraîche and yogurt. Season with honey, pepper, salt and mustard. Cut cress into small pieces, stir two thirds into the sauce.

Arrange asparagus, strawberries and matjes on four plates. Decorate the matjes with asparagus with cress and bring to the table with sauce on the spot.

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