Asparagus from Pan with Mango Relish
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s), red, finely diced
- 1 mango (s), peeled, diced
- 1 ¼ tablespoon mustard, sweet
- 3 tablespoon balsamic vinegar, white
- 6 tablespoon oil, (walnut oil)
- salt
- Pepper, white, freshly ground
- 8 spear / s asparagus, white
- sugar
- Lamb`s lettuce
- 80 g parmesan, finely rated
- 3 egg (s)
- 1 tablespoon sesame seeds, light
- 4 tablespoon flour
- Cayenne pepper
- 10 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Mix together mustard, balsamic vinegar and walnut oil. Carefully fold in the onion and mango cubes. Season with salt and pepper. Cook the peeled asparagus in boiling salted water with a pinch of sugar for 5 minutes. Lift out the asparagus with a slotted spoon and soak in ice water. Drain and pat dry very well with kitchen paper. Clean, wash and spin dry the lamb`s lettuce.
- For the breading, whisk together the parmesan, eggs and sesame seeds with 1 tablespoon of flour. Season heartily with salt and cayenne pepper. Put the remaining flour on a flat plate. First roll the asparagus stalks on all sides and knock off any excess flour. Then roll the asparagus stalks all around in the breading. Heat the oil in 2 pans. Fry the asparagus over medium heat for 3-5 minutes until golden brown. Drain on kitchen paper. Arrange the fried asparagus with lamb`s lettuce and relish and serve immediately.
- As a main course for 2 people, as a starter for 4 people.
- Tip: in the mango relish, you can also replace the red onion with a bunch of spring onions cut into rolls. Furthermore, only dice 1/2 mango and use an additional 200g of diced strawberries.
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