Asparagus salad with fried green asparagus and Mestemacher Sunflower Whole Rye Bread

Crispy fried green asparagus tossed with hearty Mestemacher sunflower whole rye bread delivers smoky veggie char, nutty seed crunch, and fresh green vibrancy in every wholesome bite. Ready in 15 minutes, this rustic salad powers lunches with earthy rye goodness and golden sunflower flair. Toss into fried asparagus rye magic now!
Ingredients:
  • Mestemacher Sunflower Whole Rye Bread
  • 300 grams green asparagus
  • 1 onion
  • 1 red bell pepper
  • 1 tbsp. oil
  • 1 tbsp. brown sugar
  • 2 tbsp. balsamic vinegar
  • black pepper, salt according to taste
  • Parmesan
Directions:
  1. After washing, peel the asparagus and cut it into pieces.
  2. Slice the onion and bell pepper into strips. Quarter the bread slices.
  3. Heat the oil in a pan. Sauté the onion cubes until transparent, add the bell pepper and asparagus and cook for a few minutes. In a final step, roast the slices of bread, too. Add the brown sugar and caramelise it. Deglaze with the vinegar and a little water and let it steep.
  4. Season with salt and pepper. Plane the Parmesan over the salad and serve while still warm.

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