Asparagus in pretzel coat with salmon and honey-mustard sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Place the pretzels on a baking tray lined with baking paper and allow to defrost for about 1 hour. Wash and peel the asparagus and cut off the woody ends. Boil up about 2 litres of water with salt and sugar in a larger pot. Add the asparagus and simmer at low heat for 6-7 minutes. Wash the dill, dab dry and, except for something to garnish, pluck flags from the stems.

2. 2

   Mix mustard, dill and honey with a whisk. Remove the asparagus and rinse thoroughly in cold water. Dab asparagus dry. Separate the pretzels into one strand each. First cut the strands of dough in half crosswise, then lengthwise. Press thick ends flat. Wrap the strands of dough around the asparagus from bottom to top, starting with the thicker end, so that the tips and ends are still visible. Sprinkle the finished asparagus spears with the enclosed pretzel salt and press on a little. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-7 minutes.

3. 3

   First cut the strands of dough in half crosswise, then lengthwise. Press thick ends flat. Wrap the strands of dough around the asparagus from bottom to top, starting with the thicker end, so that the tips and ends are still visible. Sprinkle the finished asparagus spears with the enclosed pretzel salt and press on a little. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-7 minutes. Arrange asparagus with salmon and sauce on plates, garnish with remaining dill and lemon

4. 4

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
480 kcal

CARBS
61 g

FATS
15 g

PROTEINS
26 g