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Asparagus recipe: AsparaGUS STRUDEL TO SAFRAN WEISSWEINSOSSE

Ingredients for 1 recipe:
spelled
250 g, finely powdered herbs
1 tsp.
salt 120 ml water
4 tbsp.
Olive oil 500 g asparagus 200 g
Grainy
cream cheese 2 eggs
50 g sunflower seeds

little vegetable broth Salt, pepper, paprika
hyssop fresh or dried for flour
roll
100 ml buttermilk

SAFRAN WEISSWEINSOSSE
20 g butter 1 small
. Finely diced onion 25 g
Dinkelvollkornmehl
100 ml
semi-dry white wine 200 ml water 200 ml cream

saffron threads
to taste salt, pepper

herb salt and lemon peel -- saft

Preparation:
flour, salt, water and oil on a desktop to a firm, smooth dough
and two hours in the refrigerator and let it rest.
peel asparagus into 1 cm wide slices in 150 ml of water cook
dente, drain and allow to cool. Cream cheese with eggs,
roasted sunflower seeds and asparagus mix. With spices
gradually. Strudel durchkneten again, on a towel bemehlten
5 mm thick and dust with flour.
Filling on the dough to distribute, while a margin of 2 cm blank.
Dough with the help of the cloth roll. Strudel on a greased, baking bemehltes
set with the best buttermilk rich and
at 180 degree oven about 50 minutes.

Saffron Weissweinsosse:

melted butter. And sauté onions, with flour and
anrösten. Wine, water, and pour cream.
Saffron and other spices to add and everything boil. Preparation time:
strudel about 3 hours, 10 minutes sauce
Rubrik: Baking
 

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