For the strawberry asparagus caprese, first wash the strawberries and remove the green. Cut strawberries in half lengthwise. Halve the cocktail tomatoes. Pluck basil. Drain mozzarella balls well.
Cut off the skin of the watermelon, remove the seeds as best as possible and cut the flesh into cubes.
Mix all the ingredients in a bowl. Season with a little pepper.
Divide strawberry asparagus caprese among deep plates, drizzle with olive oil and serve.
Preparation Tip:
Strawberry asparagus caprese also tastes great with balsamic glace.
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