Combine 1/4 cup of lemon juice, 2 Tbsp of vegetable oil, and 2 Tbsp of honey in a small bowl. Mix well. Cook asparagus in a small amount of water for 3-4 minutes. Drain and cool. Slice enough strawberries for 2 cups. Arrange asparagus and strawberries on individual plates. Drizzle with dressing. In other words, keep the dressing separate from the salad until ready to consume.