Cook the buckwheat according to the package directions (see notes).
1 cup buckwheat groats
Hull and quarter the strawberries. Using a peeler, shave ribbons off the asparagus. Once it gets too difficult to shave the asparagus, just finely slice what's left.
½ bunch asparagus, 1 cup strawberries
Toss together the buckwheat, strawberries, asparagus and dressing until combined. Season to taste. Serve immediately.
For the dressing
Whiz all of the dressing ingredients together in a blender or small food processor. Season to taste with salt and pepper. Make sure you use a good pinch of salt.
½ cup basil, ¼ cup mint, ½ cup baby spinach, ½ cup Parmesan, 1 tablespoon balsamic vinegar, 3 tablespoons rapeseed or olive oil
I tend to soak buckwheat overnight in plenty of water with a squeeze of lemon juice or a splash of apple cider vinegar. Apparently, doing this activates the buckwheat and makes it more nutritious. It also means that it takes less time to cook, normally less than 10 minutes. Doing this is completely optional. Larger asparagus spears work best in this recipe as they're easier to shave. To make ahead, simply cook the buckwheat, prepare the strawberries and asparagus and make the dressing. Keep refrigerated until ready to serve. Toss together just before serving.