Asparagus Salad, Styrian Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 stalks asparagus, white
- 100 g auberine (s) or zucchini
- 1 tomato (s), ripe
- 15 g pumpkin seeds, peeled
- 10 g pumpkin seed oil
- 3 g powdered suar
- Salt and pepper, whiter
- 1 clove garlic
- sugar
- Lemon juice
- butter
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cook in the water with a little sugar, salt, lemon juice, butter and 1 clove of garlic.
- Peel 1 ripe tomato, remove the juice and seeds, cut into pieces approx. 1 cm in size, sauté lightly in butter.
- Lightly brown 1 tablespoon of pumpkin seeds in a dry pan.
- Caramelize some powdered sugar in the pan, fry the aubergine slices (2-3 lengthways slices, approx. 1/2 cm thick) with a little pumpkin seed oil until they take on a light color.
- Arrange the aubergines on a plate, top with the asparagus, and spread the tomatoes over one end of the asparagus. Season with a little white pepper and salt. Spread the pumpkin seeds on top and drizzle a few drops of pumpkin seed oil over them.
- Serve with white bread.
- You can also use zucchini instead of eggplant. I took a mixture of eggplant and zucchini, both go very well with asparagus.
- With the specified amounts and 2 slices of baguette, the calories are 362 Kcal or 1576 Kjoule.
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