This is a great use for off-sized stalks of asparagus and ripe but bruised strawberries. The woody bottom ends of the asparagus should not be used here.
1 cucumber, (peeled if waxed, otherwise skin-on), coarsely chopped
1/2 lb. asparagus, coarsely chopped, bottom section removed
1/4 lb. young cabbage, kale or chard, stemmed
1/2 cup ripe strawberries, hulled
Place all ingredients in a blender.
Begin at low speed and increase the speed as the fruit and vegetables begin to liquefy.
If large pieces impede blending, turn the blender off and redistribute the contents with a rubber spatula before re-starting.
Blend for 2 minutes.
Consume fresh, or refrigerate for up to two days.
If refrigerated, shake well before enjoying.