Schlagwort-Archive: asparagus

Spargel-Soufflé

Im gleichen Beitrag wie der Aprikosen-Lemon-Curd-Streuselkuchen veröffentliche Nigel Slater ein Rezept für Spargel-Soufflé. Das passte gut, denn zur Unterstützung der ortsansässigen Geschäfte erstand ich einen Spargelbüddel

Spargelbüddel

in der grünen Variante. Der enthielt 1,5 kg allerbesten grünen Spargel, den wir aber in der klassischen Variante zu dritt nicht schafften. Für jeden Mund ein Pfund (Spargel) ist dann doch zu reichlich bemessen. Den zu viel gegarten Spargel brachte ich dann in dem sehr köstlichen

Spargel-Soufflé

Spargel-Soufflé

unter.

Spargel-Soufflé

Menge: 2-3 Portionen

Spargel-Soufflé

Zutaten

Vorbereitung AUFLAUFFORM 28 cm x 22 cm

  • 1 Stck. Butter
  • 2 Essl. Parmesan fein gerieben
  • 12 Stangen Spargel, 8 Minuten in Salzwasser gegart und abgetropft

Soufflé

  • 300 ml Milch
  • 1 Lorbeerblatt
  • 1 kleine Zwiebel, etwa 70 Gramm, geschält
  • 15 Gramm Estragon, die gehackten Blätter; Ulrike: Salbei
  • 55 Gramm Butter
  • 50 Gramm Mehl
  • 4 Eier, Größe M, Eiklar und Eidotter getrennt
  • 125 Gramm Käse, z.B. Gruyère; Cheddar; Ulrike: Flachlandtiroler
  • 2 Essl. Parmesan fein gerieben

QUELLE

abgewandelt von Ulrike Westphal nach:
Nigel Slater im Observer 20.04.2020

ZUBEREITUNG

  1. Den Backofen auf 200 °C Umluft/Gas 6 vorheizen. Die Auflaufform ausbuttern und mit 2 EL Parmesankäse ausstreuen. Milch mit Lorbeerblatt und Zwiebel kurz aufkochen, von der Kochstelle nehmen und einige Minuten stehen lassen.
  2. Die Butter in einem Topf schmelzen lassen, Mehl zufügen und unter ständigem Rühren 2 – 3 Minuten anschwitzen. Zwiebel und Lorbeerblatt aus der Milch entfernen und die Milch portionsweise unterrühren, bis die Sauce andickt. Einmal kurz aufkochen lassen und unter Rühren weitere 5 Minuten köcheln lassen. Die Sauce von der Kochstelle nehmen, kurz abkühlen lassen und die Eidotter unterrühren.
  3. Käse – bis auf den Parmesan – und Blattgewürze in die Sauce geben. Eiklar steif schlagen, unter die Käsemasse heben und sofort in die vorbereitete Auflaufform geben. Die Spargelstangen in der Sauce verteilen, mit Parmesankäse bestreuen und 20 – 25 Minuten backen, bis die Masse aufgegangen ist und eine goldbraune Farbe hat.

Gesamtzeit: 1,5 Stunden
Vorbereitungszeit:15 Minuten
Koch-/Backzeit: 50 Minuten

 
 

Grilled Shrimp and Asparagus with Lemon-Shallot-Vinaigrette

This week’s theme at I♥CC: Surf and/or Turf! Surf and Turf is seafood and steak served together as a meal at a restaurant. But there is more than one definition for turf, it could be also green grass. My choice for this week

Grilled Shrimp and Asparagus with Lemon-Shallot-Vinaigrette

Grilled Shrimp and Asparagus with Lemon-Shallot-Vinaigrette

I liked it plain, just asparagus and shrimps in their vinaigrette. Delicious.

I used organic shrimps, cultured in the Baltic Sea, bought in my favourite supermarket.

Fördegarnelen

Grilled Shrimp and Asparagus with Lemon-Shallot-Vinaigrette

Yield: 2 servings

Grilled Shrimp and Asparagus with Lemon-Shallot-Vinaigrette Collage

This recipe is not only made with just five ingredients, it also cooks from start to finish in just 15 minutes. It can be served, if you like, with your favorite rice—long-grain or basmati.

Ingredients:

  • 1 lemon
  • 2 tablespoons finely chopped shallots
  • 60 ml extra-virgin olive oil
  • alt and freshly ground black pepper
  • 500 grams medium-thin asparagus, woody ends trimmed
  • 200 grams shrimp, peeled, tails left on, and deveined
  • ⅓ cup shaved Pecorino Romano cheese, optional

SOURCE

978-0345542526 *

modified by Ulrike Westphal from:
What’s for Dinner?: Delicious Recipes
for a Busy Life
978-0345542526 *
ISBN: 978-0345542526
also found on The Saturday Evening Post

Instructions

  1. Prepare an outdoor grill for medium-high cooking over direct heat.
  2. Grate zest from lemon into small bowl.Squeeze 2 tablespoons of juice from lemon and add to bowl.Add shallots and whisk together.
  3. Spread asparagus and shrimp on large rimmed baking sheet. Coat with remaining 2 tablespoons olive oil and season with salt and pepper.
  4. Transfer shrimp and asparagus to grill and cook, turning asparagus and shrimp occasionally, for about 4 minutes, or until shrimp are almost opaque throughout when pierced with tip of sharp knife and asparagus are crisp-tender. Remove from grill.
  5. In large bowl, toss asparagus with enough vinaigrette to coat. Season to taste with salt and pepper.
  6. Divide asparagus among four dinner plates and top with shrimp. Drizzle more vinaigrette over shrimp. Sprinkle Pecorino Romano cheese over shrimp, if desired, and serve hot.

total time: 15 minutes
preparation time: 10 minutes
cooking/baking time: 5 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
IHCCSurf&TurfCollage
 
 
 
For all other great Surf and/or Turf! recipes visit the I heart cooking clubs site 
 
   
 

For more asparagus recipes click here

Easy Asparagus Omelet

This week I♥CC is looking for a Curtis Stone dish featuring or including local and/or seasonal ingredients that are grown/produced in our area. At least it is asparagus season in Northern Germany. The

Easy Asparagus Omelet

©easy asparagus omelet

is local, seasonal and delicious. Nammi from Chillies and Lime chose this recipe for April Potluck and Margaret from Tea and Scones welcomed Curtis Stone with it. It’s a must to prepare it again.

Although Germans are fond of white asparagus I prefer green, because it’s more tasteful than those modern white asparagus varieties.

Easy Asparagus Omelet

Yield: 2 servings

Easy Asparagus Omelet Collage

This is a delicious omelet, which is quick and easy to make. Sauteed asparagus cooked in an omelette

Ingredients:

  • 15 thin asparagus spears, tough ends trimmed, Ulrike: 400 gram
  • 1/2 teaspoon olive oil
  • 6 eggs, size M
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 teaspoons unsalted butter
  • 30 grams Fontina or Gouda cheese, shaved into thin slices Ulrike: I used grated Parmesan

SOURCE

978-0345542526 *

modified by Ulrike Westphal from:
What’s for Dinner?: Delicious Recipes
for a Busy Life
978-0345542526 *
ISBN: 978-0345542526
also found on the Curtis Stone Website

Instructions

  1. Cut the asparagus tips into 7.5 cm lengths then cut the remaining asparagus stalks on a slight diagonal into 1/2 cm-thick slices. In a small bowl, toss the asparagus tips with the oil to coat. In a large bowl, whisk the eggs, salt, and pepper to blend well.
  2. In a 22 cm-diameter nonstick ovenproof sauté pan over medium heat, melt the butter, swirling the pan to coat it with the butter. Add the asparagus slices and sauté 1 minute. Add the eggs and gently stir with a silicone spatula to lift the cooked egg off the bottom of the skillet and stir it into the uncooked portion (be careful not to over stir the omelet). As the omelet begins to set, have one last gentle stir then lay the cheese slices and asparagus tips over the omelet.
  3. Place the pan under the grill and cook for about 1 minute, or until the omelet is set on top and the cheese melts. Using a silicone spatula, loosen the omelet from the pan and slide it onto a platter. Cut the omelet into wedges and serve.
  4. To make it easier to shave the cheese, place it in the freezer for 30 minutes before slicing it.

total time: 30 minutes
preparation time: 15 minutes
cooking/baking time: 10 minutes

 
 
*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
IHCCLocalSeasonal
 
 
 
For all other great Local & Seasonal! recipes visit the I heart cooking clubs site 
 
 
 
 

For more asparagus recipes click here

Rezepte mit Spargel

Erprobte Rezepte mit Spargel bei Küchenlatein

Erprobte Rezepte mit Spargel bei Küchenlatein in englischer Sprache

Monthly Mingle #10 Spring is in the air: Asparagus cream pasta

MM9
Spring means for me rhubarb and asparagus. May, 6th was Tag des offenen Hofes -„Day of open farms“13.01.2019 We visited an asparagus producing farm and I bought some fresh green asparagus. I have to admit that my family don’t adore asparagus. But this recipe they loved. Beneath Rhabarberkuchen – Rhubarb cake the ultimate spring dish. This is my share for Meeta’s Monthly Mingle.

Asparagus cream pasta

Asparagus cream pasta

An easy and quick way to serve asparagus for children. For the asparagus cream pasta the unlove stalks make the cream. Delicious!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Asparagus cream pasta
Categories: Pasta
Yield: 2 Servings

Ingredients

1 bunch   Asparagus
142 ml   Tub double cream
2     Garlic cloves, peeled, but left whole
50 grams   Parmesan, half grated, half shaved
250 grams   Tagliatelle

Source

  Good Food Magazine, May 2007, p. 61

  Edited *RK* 05/07/2007 by
  Ulrike Westphal

Directions

1. To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.

2. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.

3. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

:Easy
:Prep: 10 mins
:Cook: 30 mins
:Vegetarian
:Per serving: Vegetarian
:per serving:931 kcalories, protein 28g, carbohydrate 100g, fat 47g, saturated fat 26g, fibre 5g, sugar 5g, salt 0.53g

=====

more recipes and entries in English

more asparagus recipes

13.01.2019** https://www.lksh.de/fileadmin/user_upload/Presse/Archiv_2007/PDF_2007_19.05.2007/30-32_FUKA_Christiansen.pdf no longer available