Laminated vegetables in a jar

Ingredients

Directions

1. 1

   Cut the avocado in half, remove the core. Remove the flesh from the skin and chop smaller. Puree avocado, yoghurt, lemon juice and 1 tbsp. oil, season with salt and pepper. Wash chives, shake dry and cut into small rolls. Stir about 3/4 into the avocado cream

2. 2

   Clean and wash the peppers and cut them into fine strips. Wash asparagus, cut off woody ends. Cut off asparagus tips. Cut remaining asparagus into 3-4 cm long strips. Clean, wash and slice the aubergine crosswise. Heat 1 tbsp. oil in a frying pan.

3. 3

   Fry the asparagus for about 5 minutes until firm to the bite, season with salt and pepper, remove and put the asparagus tips aside. Add 2 tablespoons of oil to the hot frying fat, fry the aubergine slices for 3-4 minutes while turning, season with salt and pepper, remove and drain on kitchen paper. Add pepper strips to the hot frying fat, steam for 2-3 minutes while turning, season with salt and pepper, remove. Let the vegetables cool down. Layer avocado cream and vegetables alternately in small glasses. Add asparagus tips and sprinkle with the rest of the chives. Bread tastes good with it