Turkey, Asparagus, and Strawberry Salad
Cook the asparagus in boiling salted water for about 12-15 minutes. Lift out and drain the water.
Bring the chicken stock to a boil in a small saucepan. Add the turkey (or chicken). Let boil on low heat for about 7-8 minutes. Remove from the pot and cut the meat into bite-sized pieces.
Rinse, and pick the strawberries. Cut the strawberries to taste and slice.
Rinse the lettuce, spin dry, and tear into lettuce.
Spread the salad leaves on a plate. Place the turkey (or chicken) and asparagus on the salad. Sprinkle everything with lemon juice. Toss with 1-2 tablespoons with mayonnaise and serve garnished with strawberry slices.