Spring Picnic Brunch
recipe

A delightful spring picnic brunch featuring easy and delicious dishes perfect for outdoor enjoyment. Preparation time: 1 hour. Serving size: 4-6 people.
Ingredients:
- 1 baguette
- 150 g blue cheese
- 200 g rhubarb
- 2 tbsp honey
- 1 packet puff pastry
- 200 g asparagus
- 3 potatoes
- 1 dl crème fraîche
- 1 tbsp mustard
- Salt and pepper
- Fresh herbs (e.g., dill or parsley)
Instructions:
1. Slice the baguette and lightly toast the pieces.
2. Peel and chop the rhubarb, place it in a pot with honey, and cook for about 10 minutes until the rhubarb is soft. Let it cool.
3. Spread blue cheese on the toasted bread slices and top with the rhubarb compote.
4. Roll out the puff pastry and cut it into squares. Place asparagus in the center of the squares, wrap the pastry around the asparagus, and bake at 200°C (392°F) for about 15-20 minutes.
5. Boil the potatoes until tender, peel, and slice them. Mix crème fraîche, mustard, salt, and pepper. Combine this mixture with the potatoes and mix well.
6. Garnish the potato salad with fresh herbs and serve all dishes together.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 10 g
- Carbohydrates: 40 g
- Fat: 18 g
- Fiber: 3 g

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