Marinated grilled asparagus

• 175 g Bavaria blu tasty blue
• 800 g green asparagus
• 150 g fresh strawberries
• 100 g toasted cashew nuts
• 80 g pretzel croutons (1 pretzel)
• ¼ bunch of basil
• 50 ml rhubarb juice
• 50 ml rapeseed oil
• 1 tbsp raspberry vinegar
• 1 tbsp honey
• 1 tsp sweet mustard
• Salt
• Ground pepper

Dice the strawberries and cut 1/3 of the basil into thin strips. Then mix the strawberries and the sliced basil with the rhubarb juice, raspberry vinegar, mustard, honey, rapeseed oil, salt and pepper to make a marinade. Peel the bottom third of the asparagus spears. Cook the asparagus directly on the grill or in a griddle pan over a high heat. Serve the grilled asparagus on a plate and pour the marinade over it. Cut the Bavaria blu into cubes and sprinkle over the asparagus. Finally, scatter the pretzel croutons and cashew nuts over the dish and garnish with the rest of the basil leaves.