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

Photo credits: Susanne Brauer


  • 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


  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.