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 spring's first asparagus combined with spring's first strawberries?"
My notes: Good, and simple.
From _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 252. From Movable Feast restaurant/5504 Connecticut Ave., N.W./Washington, D.C. 20015. (202)966-1657. Typed for you by Cathy Harned.