Asparagus Salad with Ayvar

Finally it is German white asparagus time again. Due to a reasonable mild winter and warm weather in March, the season started 2 weeks early.

When our hut with locally sourced asparagus was erected, I went there the next day to get my first veggie fix.

Now I am a regular customer there. This recipe was made with left over cooked stalks.

Polish sausage and Balkan Ayvar are a good combination.

Recipe for 2:
300 g cooked asparagus
100 g sausage Kielbasa
1 red bell pepper
3 tbsp parsley
3 tbsp mild Ayvar
Pepper