Asparagus Mango Salad

Ingredients

• 1 kg white asparagus
• Salt
• 1 Mango
• 1 red chili pepper
• 4 Spring Onions
• 1 Lime
• 1 tsp brown sugar
• 5 tbsp grape seed oil
• 1 tsp green pepper (pickled)
• a handful pea shoots

Instructions

1. 1.

   Wash and peel the asparagus. Boil the skins with a pinch of salt and 400 ml water, then simmer gently for about 10 minutes. Strain through a sieve, catching the broth. Refill the broth to 1 l with water, bring to a boil and cook the asparagus spears in it for 20 minutes.

2. 2.

   Meanwhile peel the mango, separate the flesh from the pit and dice into small cubes. Wash the chili pepper, halve, deseed, and finely chop. Wash the spring onions, trim, and slice into thin rings. Juice the lime for the dressing. Mix the juice with sugar, oil, green pepper and 4–5 tbsp of asparagus broth. Season with salt.

3. 3.

   Lift the asparagus from the broth, drain and cut into 3–4 cm pieces. Combine with mango, chili, and spring onions in the dressing, mix well and let cool until the asparagus is lukewarm. Taste and adjust seasoning, then divide among four plates. Optionally rinse the pea shoots, shake dry, and garnish the salad with them.