Kasseler, asparagus and mushroom salad

Ingredients for 1 servings:

• 100 g Kasseler (Kasseler salmon), mildly smoked
• 120 g asparagus, white
• 1 pinch(s) of coarse sea salt
• 1 pinch(s) of sugar
• 1 egg(s)
• 170 g mushrooms, whole heads from the jar, drained weight
• 2 tbsp pistachio oil
• 2 tbsp fig vinegar
• Salt
• black pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Singles Dinner No. 184

Hard-boil the egg, cool in cold water, peel, and dice. Peel the asparagus, trim off the woody ends, and cut into approximately 1 cm pieces. Pour the mushroom liquid from the jar into a saucepan, add sea salt and sugar, and bring to a boil. Turn off the heat, add the asparagus pieces to the mushroom liquid, season with pepper, cover, and let stand for 5 minutes. Dice the meat and place it in a bowl with the mushrooms, the asparagus pieces, and the diced egg. Season with salt and pepper. Mix the oil and vinegar, season with salt and pepper, and pour over the salad. Mix everything well, season to taste, arrange on a plate, garnish, and serve.