Cut the asparagus into julienne strips.
Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, a little salt and mix.
Leave to marinate for a few minutes.
For the potatoes
Peel the potatoes, cut them into cubes and cook them in salted water.
Let them cool and season with a bit olive oil and a dash of apple cider vinegar.
Place the mortadella slices, the marinated asparagus, a few pieces of strawberry, the potatoes in a dish and finish with a grated lemon peel.