Asparagus salad, Styrian style

Ingredients for 1 servings:

• 4 stalk(s) asparagus, white
• 100 g eggplant(s) or zucchini
• 1 tomato(s), ripe
• 15 g pumpkin seeds, peeled
• 10 g pumpkin seed oil
• 3 g powdered sugar
• Salt and pepper, white
• 1 garlic clove(s)
• Sugar
• lemon juice
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the asparagus and cook it in 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 approximately 1 cm pieces, and lightly sauté in butter. Lightly brown 1 tablespoon of pumpkin seeds in a dry pan. Caramelize a little powdered sugar in the pan, then fry the eggplant slices (2-3 long slices, approximately 1/2 cm thick) with a little pumpkin seed oil until lightly browned. Arrange the eggplant on a plate, top with the asparagus, and scatter the tomatoes over one end of the asparagus. Season with a little white pepper and salt. Scatter the pumpkin seeds on top and drizzle with a few drops of pumpkin seed oil. Serve with white bread. You can also use zucchini instead of eggplant. I used a mixture of eggplant and zucchini; both go very well with the asparagus. With the specified quantities and 2 slices of baguette, the calorie count is 362 kcal or 1576 kjoules.