Asparagus French style

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• 1 tbsp olive oil, more if desired
• 1 garlic clove(s) (may be omitted)
• 1 tsp balsamic vinegar
• 3 tbsp lemon juice
• 1 ½ kg asparagus, white or green
• 3 tbsp vinegar (white wine vinegar)
• 3 tbsp balsamic vinegar, preferably white
• 3 tbsp oil (neutral, such as rapeseed or sunflower oil), more to taste
• salt and pepper
• 2 tsp sugar, possibly 3
• 1 cup of crème fraîche or sour cream
• 1 bunch of chives, at least
• 8 slice(s) salmon, smoked, possibly also ham (air-dried or thinly sliced ​​cooked)
• possibly chili powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a sophisticated combination with aubergine puree, smoked salmon and crème fraîche

Pierce the eggplants several times with a knife or fork to prevent them from bursting. Bake on a plate or dish in the oven at 250 degrees Celsius for about 45 minutes (the skin will turn black). Let cool, remove the skin or scrape out the flesh, 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 a little chili powder (from a spice grinder or powder) as usual. Cook or steam the asparagus with a bit of salt (about 10 minutes, less for green asparagus. For the specified amount, I use a little water, 2-3 teaspoons of salt, and a pinch of sugar, and steam the asparagus; this gives it more flavor than boiling). Make a vinaigrette with the white wine vinegar, white balsamic vinegar (it looks better because of the color), rapeseed oil, a little salt if desired, freshly ground pepper, and 2-3 level teaspoons of sugar (if you don’t like it so sweet and sour and want to emphasize the acidity, you should be more careful with the sugar and perhaps use less vinegar so it doesn’t become too acidic). Add just under half of the chives. Mix the crème fraîche or the (lower-fat) sour cream with the remaining chives, salt, and pepper. To serve, drain the asparagus well (pat dry with kitchen paper if necessary), then drizzle the vinaigrette over the asparagus on the plates. Spoon the eggplant purée onto the salmon slices and roll them up. Serve next to the asparagus with the crème fraîche.