Summary

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

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Instructions

1. 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.
2. 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.
3. As a main course for 2 people, as a starter for 4 people.
4. 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.