Today comes a bit of my reality again … At the moment there is really nothing worse for me in terms of meal time than the snack … I actually love to cut up a fragrant bread freshly and (only like to only) spread with (salt) butter and simply to spread enjoy. Well, now I’m a mother. 🙂
And there a small 2.5-year-old sits in front of me, grins at me and just scratches the surface with his finger (currently the most favorite butter and quince jelly from the grandma), puts your finger in my mouth and does not think Bite it in the bread. Such speech makes me something like that … I have no idea how children get something like that.
Well, I try to keep my inner peace in it and discuss around and try to teach him that it really doesn’t work. Sometimes I have to laugh (very valuable in pedagogy), but a chilled snack looks really different.
All the more I enjoy when I really prepare a fine sandwich for my husband and myself and we can enjoy it in peace without educational content.
The idea for this spring-like sandwich with a crisp, green asparagus, creamy Miso quark, crispy and spicy radishes on crispy baguette also came from Mr. W. and actually it is pretty easy to do, but so delicious that I show it here and Of course also wants to participate in Zorras and Sarah’s sandwich party.
So enjoy this fine baguette in peace. Miso is again a real secret weapon together with the dried tomatoes pimp the curd wonderful!
Asparagus sandwich with Miso quark and radishes
Ingredients for two people as the main course:
1 medium-sized baguette (approximately arm length ;-))
250 g of green asparagus
150 g curd (20% fat content)
1 frequently elevated El Helle Misopaste
4 dried tomatoes (placed in oil)
Pepper from the mill
Sea salt
3 tablespoons of olive oil
10 small, fresh radishes
Preparation:
Wash and clean the asparagus to prepare. If necessary, cut off woody ends and, if necessary, peel the lower third. Then cut the asparagus into bite -sized pieces, put them in a small fire -proof baking dish and mix olive oil with two tablespoons of olive oil and season vigorously with salt and pepper.
Mix the curd cheese with miso box. Drain the dried tomatoes and cut them as finely as possible and stir into the misoquark. Season vigorously with salt and pepper.
Wash the radishes and clean them thoroughly. Then cut into fine slices.
Then cut the baguette lengthways and brush the cut surfaces with the rest of the olive oil.
Heat the oven to 175 degrees upper bottom.
Place the baking dish in the oven with the asparagus and bake for about 15 minutes. Stir two to three times in between. The cut baguette coasted in the oven for a few minutes so that it is crispy.
Brush the baguette warm with the misoquark. Place the roasted asparagus and the radishes on top. It is best to enjoy immediately! Bon appetit!
Note: The asparagus is super nice crunchy with this preparation time. If you prefer to soft it, you should cook it longer, but I think that it tastes best (if of good quality) ;-).
