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🍽️ Crispy Pretzel Bread with Caramelized Asparagus, Obatzter Dip and Fresh Salad

500 kcal · 30 min · 4 servings

Ingredients

• Pretzel rolls to bake 4 pcs
• Rapeseed oil 4 tbsp
• Honey 2 tbsp
• Sweet paprika pinch
• Salt pinch
• White asparagus 1 bunch
• Butter 5 tbsp
• Brown sugar 1 tsp
• Onions, yellow 1 pc
• Camembert 200 g
• Quark 40% fat in dry matter 2 tbsp
• Dry white wine 1 tbsp
• Black pepper, ground pinch
• Radishes 1 bunch
• Cabbage lettuce 400 g
• Light balsamic vinegar 5 tbsp
• Mustard 1 tbsp

Instructions

1. 1. Preheat the oven to 160 degrees Celsius using top and bottom heat.
2. 2. Line a baking tray with baking paper.
3. 3. Place the pretzels flat on the prepared tray.
4. 4. Bake the pretzels in the oven for about 10 minutes.
5. 5. Remove the tray with the pretzels from the oven.
6. 6. Cut the warm pretzels into coarse, irregular pieces.
7. 7. Toss the pretzel pieces in the marinade until they are fully coated.
8. 8. Spread the marinated pretzel pieces back onto the baking tray.
9. 9. Bake the pieces for another 8 minutes until they are crispy.
10. 10. Let the crispy pretzel pieces cool down completely on the tray.
11. 11. Peel the asparagus completely.
12. 12. Heat 2 tablespoons of butter in a frying pan over medium heat.
13. 13. Fry the asparagus in the hot butter for about 6 minutes.
14. 14. Sprinkle sugar and salt over the asparagus.
15. 15. Continue cooking the asparagus for approx. 2 minutes until the sugar caramelizes.
16. 16. Halve the onion and remove the outer skin.
17. 17. Dice the onion into very small pieces.
18. 18. Put the cheese into a separate bowl.
19. 19. Mash the cheese with a fork into a fine paste.
20. 20. Add the remaining butter to the cheese mixture.
21. 21. Whisk the butter with a whisk until slightly frothy.
22. 22. Add the quark to the cheese-butter mixture.
23. 23. Fold in the diced onion into the Obatzter.
24. 24. Season the Obatzter with a little white wine, salt, and pepper.
25. 25. Wash the radishes under running water.
26. 26. Remove the green stems and roots of the radishes.
27. 27. Slice the radishes into thin rounds.
28. 28. Wash the lettuce thoroughly.
29. 29. Spin the salad dry to remove excess water.
30. 30. Tear the dry lettuce into coarse pieces.
31. 31. Put 2 tablespoons of vinegar into a small bowl.
32. 32. Add 2 tablespoons of oil to the vinegar mixture.
33. 33. Add a dollop of mustard to the oil-vinegar mixture.
34. 34. Season the dressing with salt and pepper.
35. 35. Mix the dressing well until it is emulsified.
36. 36. Put the lettuce leaves into a large bowl.
37. 37. Toss the lettuce leaves with the dressing.
38. 38. Distribute the marinated lettuce leaves onto the serving plates.
39. 39. Place a large dollop of Obatzter in the center of each plate.
40. 40. Place the caramelized asparagus next to the Obatzter.
41. 41. Place the cooled, crispy pretzel pieces next to the asparagus.
42. 42. Sprinkle the radish slices over the dish as decoration.
43. 43. Serve the dish immediately.

Nutrition per serving

• kcal: 500
• Protein: 15 g · Fett/Fat: 30 g · Carbs: 40 g