Pan-fried asparagus with mango relish

Ingredients for 2 servings:

• 1 onion(s), red, finely diced
• 1 mango(s), peeled, diced
• 1 ¼ tbsp sweet mustard
• 3 tbsp Aceto balsamico, white
• 6 tbsp oil (walnut oil)
• Salt
• White pepper, freshly ground
• 8 stalk(s) asparagus, white
• Sugar
• lamb’s lettuce
• 80 g Parmesan, finely grated
• 3 eggs
• 1 tbsp sesame seeds, light
• 4 tbsp flour
• Cayenne pepper
• 10 tbsp olive oil

Instructions

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

Mix the mustard, balsamic vinegar, and walnut oil. Carefully fold in the onion and mango cubes. Season with salt and pepper. Cook the peeled asparagus in boiling salted water with a pinch of sugar for 5 minutes. Remove the asparagus with a slotted spoon and refresh in ice water. Drain and pat dry thoroughly with kitchen paper. Trim, wash, and spin dry the lamb’s lettuce. For the breading, whisk the Parmesan cheese, eggs, and sesame seeds with 1 tablespoon of flour. Season generously with salt and cayenne pepper. Place the remaining flour on a flat plate. First coat the asparagus spears in it on all sides, shaking off any excess flour. Then coat the asparagus spears all over in the breading. Heat oil in 2 pans. Fry the asparagus over medium heat for 3-5 minutes until golden brown on all sides. Drain on kitchen paper. Serve the fried asparagus with the lamb’s lettuce and relish and serve immediately. Serves 2 as a main course or 4 as a starter. Tip: In the mango relish, you can easily replace the red onion with a bunch of finely sliced ​​spring onions. Also, dice only 1/2 a mango and add 200g of diced strawberries.