Summary

Ingredients

• 4 large dumplings, 90 g each
• 0.5 ½ zucchini, diced
• 0.5 ½ onion (s), diced
• 4 spring onions, sliced
• 50 g pine nuts
• 10 stalks asparagus, green, cut into pieces and cut off the ends
• 80 g bacon, mixed, diced
• 2 cloves garlic, sliced
• 100 g lettuce, mixed
• 3 tablespoon olive oil
• 1 tablespoon balsamic vinegar, white
• 2 tablespoon mustard, sweet, or balsamic mustard
• 1 teaspoon honey
• 0.5 ½ bell pepper (s), red, diced
• 4 cherry tomatoes or cocktail tomatoes, quartered
• broth
• Parmesan
• butter
• Olive oil for frying

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Instructions

1. Let the Maultaschen steep in the broth according to the instructions on the packet.
2. Dice the onion and melt it together with the drained Maultaschen in a little butter. Remove from pan and set aside.
3. Fry the zucchini together with the asparagus in a little olive oil for 10 minutes until al dente. Then add the spring onions and peppers. After another 5 minutes, add the bacon and garlic and fry for another 3 minutes. Let everything cool down.
4. Lightly toast the pine nuts in the pan.
5. Then mix everything with the lettuce and the quartered tomatoes. Prepare a dressing from oil, vinegar, mustard and honey and mix in before serving.
6. Garnish with grated Parmesan to taste and enjoy while still lukewarm.