Hey y’all! I’m here to share some delicious Bruchspargel (baby asparagus) recipes with you. Whether you’re a fan of this delicate vegetable or looking to try something new, these recipes are sure to satisfy your taste buds. So, let’s get cooking!
- Spargeltorte
This Spargeltorte is a unique twist on a classic torte. Made with layers of blanched Bruchspargel, creamy sauce, and savory ham, this dish is perfect for special occasions or as a centerpiece at your next brunch. The combination of flavors and textures will have you coming back for seconds!
Ingredients:
- 500g Bruchspargel
- 250g ham, sliced
- 200g cream cheese
- 100g sour cream
- 4 eggs
- 150g flour
- 1 teaspoon baking powder
- Salt and pepper, to taste
Instructions:
1. Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. Peel the Bruchspargel and blanch for 2-3 minutes in boiling water. Drain and set aside.
3. In a mixing bowl, combine cream cheese, sour cream, eggs, flour, baking powder, salt, and pepper. Mix until smooth.
4. Spread a thin layer of the cream cheese mixture on the bottom of the cake pan.
5. Arrange a layer of Bruchspargel on top of the cream cheese mixture, followed by a layer of sliced ham.
6. Repeat the layers until all the ingredients are used, ending with a layer of cream cheese mixture on top.
7. Bake in the preheated oven for 40-45 minutes or until golden brown and set.
8. Allow the Spargeltorte to cool for a few minutes before serving. Enjoy!
Preparation time: 20 minutes
Servings: 6
Nutrition Facts: Calories per serving - 320, Fat - 15g, Carbs - 25g, Protein - 20g
2. Bärlauch-Spargel-Risotto
This Bärlauch-Spargel-Risotto is a perfect way to showcase the flavors of spring. The combination of fresh Bruchspargel, aromatic Bärlauch (wild garlic), and creamy risotto will leave you craving for more. It’s a simple yet sophisticated dish that will impress your family and friends.
Ingredients:
- 200g Bruchspargel
- 80g Bärlauch
- 300g Arborio rice (risotto rice)
- 1 onion, finely chopped
- 1 liter vegetable broth
- 50g Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
1. In a large saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the Arborio rice to the pan and cook for a few minutes, stirring constantly until the grains are coated with the oil.
3. Gradually add the vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
4. Meanwhile, peel the Bruchspargel and cut it into bite-sized pieces. Blanch in boiling water for 2-3 minutes. Drain and set aside.
5. Wash the Bärlauch leaves and finely chop them.
6. Once the risotto is cooked al dente (approximately 20 minutes), stir in the Bruchspargel and Bärlauch.
7. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve the Bärlauch-Spargel-Risotto hot and garnish with some extra grated Parmesan cheese. Enjoy!
Preparation time: 30 minutes
Servings: 4
Nutrition Facts: Calories per serving - 380, Fat - 10g, Carbs - 60g, Protein - 10g
These are just a couple of the amazing Bruchspargel recipes that you can try. There are so many more on Chefkoch.de, so don’t hesitate to explore and find your favorite. Whether you prefer salads, soups, or main dishes, Bruchspargel is a versatile ingredient that can be enjoyed in various ways. Happy cooking!
