Summary

Ingredients

• 500 g asparaus, reen
• 2 cloves garlic)
• 1 tablespoon olive oil
• 3 tablespoon pumpkin seed oil
• 0.5 tablespoon ½ balsamic vinegar
• salt and pepper
• 2 tablespoon parmesan, coarsely grated

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Instructions

1. Cut off the dry ends of the asparagus and cut the asparagus into large pieces. Dice the garlic very finely.
2. Heat olive oil and fry the asparagus over medium heat for about 4 minutes. Add the garlic and fry everything together over a low heat for another 4 minutes. Mix the pumpkin seed oil and balsamic vinegar, season with salt and pepper, pour over the asparagus and mix everything carefully. Cook for about 4 minutes on a low heat. Sprinkle 1 tablespoon of parmesan on top and let it melt.
3. Put everything in a bowl and let cool down. Sprinkle with the remaining parmesan and serve.
4. Tastes good with steak or lamb chops and with grilled dishes. We like to eat the salad cold on summer days, but it also tastes very good warm!