French-style Asparagus

Summary

Ingredients

• 2 m. Eggplant (s)
• 1 tablespoon olive oil, possibly more
• 1 garlic clove (s) (omit if necessary)
• 1 teaspoon balsamic vinegar
• 3 tablespoon lemon juice
• 1 ½ kg asparagus, white or green
• 3 tablespoon vinegar, (white wine vinegar)
• 3 tablespoon balsamic vinegar, whiter if possible
• 3 tablespoon oil (neutral, such as rapeseed oil or sunflower oil), more if you like
• salt and pepper
• 2 teaspoons sugar, possibly 3
• 1 cup crème fraîche or sour cream
• 1 bunch chives, at least
• 8 slices salmon, smoked, possibly also ham (air-dried or thinly sliced cooked)
• possibly chili powder

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Instructions

1. Pierce the aubergines several times with a knife or fork so that they don`t burst and bake them in the oven at 250 degrees for about 45 minutes (the skin turns black). Let cool, remove the skin or scrape out the pulp and puree with the garlic clove. Mix with the olive oil and season to taste with at least 3 tablespoons of lemon juice, 1 teaspoon of balsamic vinegar, salt, pepper, a pinch of sugar and, if you like, some chilli (spice grinder or powder).
2. Boil the asparagus as usual or steam it with not too little salt (about 10 minutes, green asparagus shorter. For the specified amount, I use a little water, 2-3 teaspoons of salt and a pinch of sugar and steam the asparagus, it gives more flavor than cooking ).
3. Make a vinaigrette from the white wine vinegar, white balsamic vinegar (which is nicer because of the color), rapeseed oil, possibly a little salt, pepper from the mill and 2-3 level teaspoons of sugar (if you don`t like it so sweet and sour and emphasize the acidity should be more careful with the sugar and then possibly use less vinegar so that it does not get too acidic). Add almost half of the chives.
4. Mix the crème fraîche or the (low-fat) sour cream with the remaining chives, salt and pepper.
5. To serve, drain the asparagus well (if necessary pat dry with kitchen paper), pour the vinaigrette over the plates.
6. Put the aubergine puree on the salmon slices and roll up. Serve next to the asparagus with the crème fraîche.