{"id":7735,"date":"2024-11-25T15:51:58","date_gmt":"2024-11-25T15:51:58","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7735"},"modified":"2024-11-25T15:57:27","modified_gmt":"2024-11-25T15:57:27","slug":"recette-asperges-blanches-au-jus-dasperges-vertes-sauvages","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-asperges-blanches-au-jus-dasperges-vertes-sauvages","title":{"rendered":"Recette Asperges blanches au jus d’asperges vertes sauvages"},"content":{"rendered":"
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Wei\u00dfer Spargel mit wildem gr\u00fcnem Spargelsaft<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Marc Veyrat<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Zutaten f\u00fcr 4 Personen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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  • 1,5 bis 2 kg wei\u00dfer Spargel<\/li>
  • 2 Zitronen<\/li>
  • Grobe Meersalz<\/li>
  • 1 EL Mehl<\/li><\/ul>

    \u00a0\u00a0\u00a0\u00a0F\u00fcr den gr\u00fcnen Spargelsaft:<\/p>

    • 750 g wilder gr\u00fcner Spargel<\/li>
    • 1 TL Natron<\/li>
    • 1\/2 L Gem\u00fcsebr\u00fche<\/li>
    • 3 EL Oliven\u00f6l<\/li>
    • 5 EL Wei\u00dfweinessig<\/li>
    • Salz\/Pfeffer<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Die Zitronen auspressen. Den wei\u00dfen Spargel mit einem Sparsch\u00e4ler abkratzen und nach und nach in kaltem Wasser mit etwas Zitrone einweichen. Wasser in einem gro\u00dfen Topf aufkochen und mit grobem Salz w\u00fcrzen. Zuerst das Mehl mit einem Essl\u00f6ffel Wasser vermischen. Nach und nach 2 oder 3 weitere L\u00f6ffel und dann 1\/2 l hinzuf\u00fcgen, dabei st\u00e4ndig umr\u00fchren, um Klumpen zu vermeiden. Zum Schluss noch etwas Zitronensaft hinzuf\u00fcgen (den Rest f\u00fcr den gr\u00fcnen Spargelsaft aufheben). Geben Sie dieses \u201eWei\u00df\u201c durch ein Sieb \u00fcber kochendes Wasser. Den Spargel in 15er-B\u00fcndel binden und 4 cm vom Schwanz entfernt abschneiden. Je nach Gr\u00f6\u00dfe 15 bis 20 Minuten kochen lassen. Auf ein Tuch legen, F\u00e4den entfernen, lange abtropfen lassen.<\/p>

      F\u00fcr den gr\u00fcnen Spargelsaft:<\/u>\u00a0:
      In einem anderen Topf Wasser aufkochen, salzen, Zitronesaft und das Bikarbonat hinzuf\u00fcgen. Die Schw\u00e4nze des gr\u00fcnen Spargels so abschneiden, dass praktisch nur noch die Spitzen \u00fcbrig bleiben. In kochendes Wasser tauchen und 8 Minuten lang kochen. Sie sind gar, wenn die Spitzen, zwischen zwei Fingern gedr\u00fcckt, zu einem P\u00fcree zerdr\u00fccken. Abtropfen lassen und grob hacken. Abwiegen und mit der gleichen Menge Gem\u00fcsebr\u00fche mischen. \u00d6l, Essig und Pfeffer hinzuf\u00fcgen und w\u00fcrzen.<\/p>

      => Den Saft des gr\u00fcnen Spargels auf den Tellern verteilen und den wei\u00dfen Spargel darauf legen.<\/p>

      .<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

      Asperges blanches au jus d’asperges vertes sauvages Recette de Marc Veyrat Ingr\u00e9dients pour 4 personnes 1,5 \u00e0 2 kg d’asperges blanches 2 citrons Gros sel 1 c. \u00e0 s. de farine \u00a0\u00a0\u00a0\u00a0Pour le jus d’asperges vertes\u00a0: 750 g d’asperges vertes sauvages 1 c. \u00e0 c. de bicarbonate de soude 1\/2 L de bouillon de l\u00e9gumes […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":14,"footnotes":""},"class_list":["post-7735","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Asperges blanches au jus d'asperges vertes sauvages - 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