Bring salted water to boil. Peel the lower third of the asparagus stalks (if required) and place them into the boiling water and cook for 5 minutes. They should not get too soft.
Take out the spears and let them cool and then cut into bite-sized pieces. Wash and quarter the strawberries and halve the plum tomatoes.
Put the berries and vegetables in a large bowl and add the oil and vinegar, lemon juice and mix with salt and pepper.