Finally I present you a hearty meal again here. And the first asparagus recipe on the blog! We prefer the green asparagus over the white one. The green one is so juicy and crunchy and more versatile in my opinion. We just love it! But I will give the white one another chance soon, as I want to prepare it in a oven bag. I just read that it is best made that way and a whole package of these oven bags is floating around here anyhow.
Worst thing that can happen to white asparagus is hanging down from the fork on both sides, means totally squashy. Gross! That promotes a certain aversion, of course I would never cook asparagus to death like that myself.
In this recipe the green asparagus is sautéed shortly, so it’s still al dente and than it’s marinated in a vinaigrette. Whilst the better half bakes the crêpes, who does that a lot better than me. Paired with smoked salmon the asparagus is wrapped in the crêpes.
A fast summery meal , which is nonetheless special.
One year ago: Cantucchini
Crêpes with marinated green asparagus and smoked salmon
for 4 persons
(please note the rest time for the batter for the crêpes)
Ingredients:
For the crêpes:
-
4 Tbsp butter
-
4 eggs
-
1 pinch of salt
-
250 ml sparkling water
-
250 ml milk
-
200 g flour
-
100 g corn starch
For the asparagus:
-
1 kg green asparagus
-
2 Tbsp pistachio oil (or olive oil
-
1 Tbsp olive oil
-
1,5 Tbsp cider vinegar (or white whine vinegar)
-
salt, pepper
-
1/2 tsp sugar
-
olive oil for the pan
-
freshly grated orange zest (optional)
Additionally
-
clarified butter for baking the crêpes
-
300 g smoked salmon (ham as an alternative)
Melt the butter. Whisk together the eggs, water, milk and the salt. Add the butter and beat until foamy. Sieve the flour and the corn starch on top and whisk again. Let the batter rest for 1 hour. Rinse the asparagus and cut off the ends generously or simply break them off. Therefore bend the stalks, they break naturally on the right spot. Discard the trims or put them aside for broths, soups or stocks. Heat a large pan (notch 6-7 from 9 on my stove). Add about 1 Tbsp olive oil. Sautee the asparagus from all sides. It should be still crunchy and firm to the bite. Season lightly with salt and pepper. The thin stalks are ready after 5-6 minutes, the medium ones after 7-8 minutes and the real thick ones after 9-10 minutes. Place the asparagus on a large plate. Let cool for 5 minutes. Bake the crêpes and keep them warm in the oven (I heat the oven to 75° C therefore). Place the dinner plates in the oven, too.
Use a screw top jar for making the vinaigrette. Add oil, vinegar, sugar and 1 Tbsp water. Season with salt and pepper. Close the jar and shake. Spread the vinaigrette evenly on the asparagus, as well as the orange zest.
Let it marinate until the crêpes are done. When I made it that was about 10-15 minutes.
Tear the smoked in salmon in pieces and pass with the crêpes and the asparagus.
Und wie Du es geschafft hast, noch an dem Blogevent teilzunehmen!
Optisch auf jeden Fall ein Hit 😉
Und wenn ich von den Zutaten ausgehe, dann denke ich, das war echt sehr gut.
Mit leckerem Gruß, Peter
Tihihi, zwei Schlaue, ein Gedanke! 🙂
Ich bin gespannt auf Deine Bratschlauch-Ergebnisse! Ich habe vor ewigen Zeiten mal Fleisch darin gegart, das wurde super, also sollte das mit Gemüse doch bestimmt auch gehen.
Crepes und Grünspargel und Lachs ist eine Knüller-Kombi, die liebe ich auch sehr!
Liebe Grüße
Katharina
Kann ich deinem Blog auch über GFC folgen? Ich finde das nicht 🙁
Liebe Grüße
Liebe MissBlueberrymuffin,
im folgenden Blogbeitrag findest du alles über die Möglichkeiten meinen Blog zu verfolgen und warum GFC nicht mehr dazugehört (es ist wohl noch möglich, auch wenn ich das Gadget nicht unterstütze, wie weiß ich allerdings selbst nicht): http://coconutandvanilla.blogspot.de/2012/03/neues-projekt-markteinkauf.html
Viele Grüße, Lena