Asparagus with sesame and mango-avocado salsa

Ingredients for 2 servings:

• 750 g asparagus, white, fresh
• ½ mango(s), ripe
• 1 avocado(s), ripe
• 1 m.-large onion(s), red
• 1 Jalapeño(s), pitted, amount to taste
• 2 tbsp lime juice
• 1 tsp sugar
• 1 pinch of salt
• 2 sprigs of mint, fresh
• 2 tbsp sesame oil
• 1 tbsp rapeseed oil
• 2 tbsp sesame seeds, white and black mixed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peruvian recipe

Peel the asparagus, trim the ends, and set aside in a damp cloth. Peel the mango and remove the flesh from the pit. Halve the avocado, remove the pit, and scoop out the flesh from the skin. Dice the avocado, mango, onion, and chili. Finely chop the mint leaves and mix them with the fruit along with 1 tablespoon of lime juice, a pinch each of sugar, and salt. You can also do this the day before; it will infuse better that way. Lightly toast the sesame seeds in a dry pan and let it cool. Heat the two oils in a pan and cook the asparagus with a pinch of salt over low heat for about 10 minutes, turning frequently, until al dente. When frying, it is recommended to cover the asparagus with aluminum foil. Sprinkle the asparagus with the remaining sugar and let it caramelize slightly. Deglaze with 1 tablespoon of lime juice, add the toasted sesame seeds, and toss the asparagus spears in the sesame seeds. Arrange on a plate and serve with the avocado and mango salsa. Serve with allulas (Peruvian breads).