To make the dressing, place the ginger, vinegar, apple juice, oil and sambal oelek, along with a little salt and pepper, in a large bowl, mix well and season to taste.

Trim off the woody ends of the asparagus. Peel the white asparagus; peel only the lower third of the green asparagus; then cut both into 2–3 cm pieces. Set the asparagus tips aside.

Add the asparagus pieces and the sugar to boiling salted water and cook for 5 minutes until al dente. Add the asparagus tips after 4 minutes and cook for a further 1 minute. Drain, rinse under cold water and leave to drain.

Wash the strawberries and quarter them. Slice the spring onion into thin rings. Remove the tough stalks from the rocket.

Place the rocket, asparagus, strawberries and the sauce in a bowl and mix well. Sprinkle the spring onion rings over the salad.