Peel the asparagus with the professional peeler. Snap off base of stems approx. 2cm from the bottom. Chop the remainder of the stems into thirds and then half those.
Heat the olive oil in a medium frying pan and fry half of the asparagus until crisp. Add salt and pepper. Set aside.
Caramelize the sugar in the hot pan and add water and vinegar to deglaze.
Put the remaining raw asparagus pieces in and allow to reduce a little.
Wash, clean and quarter strawberries. Wash and pat dry arugula.
Arrange a bed of arugula on a plate. Spread the fried crisp asparagus pieces and the strawberries over it. Add the balsamic asparagus pieces with the marinade over the arugula to serve.