Wash and peel the asparagus and cut off the woody ends. Halve the asparagus spears lengthwise and cut into pieces. Heat 2 oil in a large coated pan. Fry the asparagus for 2-3 minutes, turning them over. Season with salt and pepper and remove.
Add sugar to the pan and caramelise. Stir in vinegar and 8-10 tablespoons of water, bring to the boil. Add asparagus again and simmer everything over a low heat for about 5 minutes. Remove from the heat, season to taste and let it cool down lukewarm.
Wash and clean the strawberries and, depending on size, cut them in half or quarters. Clean, wash and drain the rocket well. Pluck a little smaller if necessary. Add strawberries and rocket to the asparagus and serve.
Baguette tastes good with asparagus salad with strawberries.