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Asparagus recipe: GRIESS CAM FOAM IN Asparagus
Ingredients for 4 servings:
1 kg asparagus, green
1 bunch spring onions
3 tbsp.
Grapeseed oil 3 / 4 l bouillon
250 g cream
salt pepper, white
nutmeg, freshly grated
FOR CAM GRIESS
Salt 1 /
8 l milk 30 g butter 70 g
durum wheat semolina
pepper, white
nutmeg, freshly grated 2 eggs
100 g flaked almonds
Preparation: The Wash asparagus, cut off the heads and set aside
. The spring onions clean, wash and cut large pieces
. In a large saucepan heat the oil and
onion and asparagus pieces to anschwitzen. With broth and half the cream
doused once and let boil with salt, pepper and nutmeg
season. At low heat about 10 minutes
Simmer the asparagus should be soft. For the semolina gnocchi:
Meanwhile
water with salt for the dumplings to boil. In a casserole
milk and butter to boil, stir in the semolina to
and let boil again. The mass with salt, pepper and nutmeg
gradually, something cool,
gradually add the eggs.
Heads asparagus in boiling salted water blanch,
foam with a spoon to remove and set aside . From the mass Grieskirchen
with a spoon cams out tech and a few minutes in boiling salted water
may even go by.
Almond leaves coated in a pan without fat
addition of golden brown toast.
The asparagus soup finely puree through a sieve and again
to boil. The rest of stiff whipped cream into the soup
and those with the blender frothy impact. The
asparagus foam on preheated deep soup plates or cups of soup in
distribute the semolina gnocchi and asparagus heads
enter into it with the almond leaves strewn serve.
Rubrik: Supplements
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