Peel the asparagus (green only in the lower third) and cut into oblique slices or larger oblique pieces (3-4 cm) depending on your taste. Fry in butter with a little sugar (a good pinch of up to 1/2 teaspoon, not too much, as the balsamic vinegar also has sweetness) (amount to taste, approx. 1-2 tablespoon) until it takes a little color. Salt well.
The asparagus must not draw water, otherwise divide it into 2 pans (especially if you want to make a larger amount) - it should fry, not steam! Fry until it has the desired crunchiness (white asparagus a good 10 minutes, green asparagus a little shorter, the roasting time is a matter of taste, I like it firm to the bite, but not too crunchy).
Mix the pumpkin seed oil with the balsamic vinegar and add to the asparagus, save the small remainder. Season to taste with sugar, salt and a little lemon juice. Should the asparagus e.g. taste too sweet, add some acid (lemon juice).
Serve the asparagus with the smoked salmon, pumpkin seeds and the rest of the dressing on top.
If you want, you can garnish with dill, basil, etc.
I have already modified this recipe by leaving out the salmon and adding halved cocktail tomatoes and chopped rocket at the very end - just toss briefly, do not heat for long. Then take a little more of the dressing and serve with grated Parmesan instead of the salmon.
Most of the time I make this recipe with white asparagus, but it goes very well with green as well.
Instead of pumpkin seed oil, you can also use walnut oil and then use other varieties for the kernels.
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