Gefüllte Pfannkuchen Mit Spargel White Asparagus Stuffed Pancakes Recipes

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WHITE ASPARAGUS WITH TRUFFLE VINAIGRETTE



White Asparagus with Truffle Vinaigrette image

Categories     Vegetable     Steam     Quick & Easy     Asparagus     Spring     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 8

1 1/2 tablespoons Sherry vinegar
1 1/2 teaspoons fresh lemon juice
1 (15-gram) bottled black truffle (1 inch in diameter), finely minced
1/2 teaspoon kosher salt plus additional for sprinkling
4 1/2 tablespoons hazelnut or walnut oil
1 1/2 tablespoons chicken broth or truffle liquid from bottle
1 1/2 pound white asparagus, peeled and trimmed
Garnish: fresh chervil sprigs or chopped fresh chives

Steps:

  • Whisk together vinegar, lemon juice, truffle, kosher salt, and pepper to taste. Add oil in a slow stream, whisking. Whisk in broth and season with more salt and pepper if necessary.
  • Arrange asparagus on a steamer rack and sprinkle with kosher salt to taste. Steam asparagus, covered, over boiling water until tender, about 10 minutes for white (4 to 6 for green).
  • Transfer asparagus with tongs to paper towels and pat dry. Divide among 4 plates, then spoon vinaigrette over and serve warm.

GEFüLLTE PFANNKUCHEN MIT SPARGEL (WHITE ASPARAGUS-STUFFED PANCAKES)



Gefüllte Pfannkuchen mit Spargel (White Asparagus-Stuffed Pancakes) image

Savory pancakes filled with white asparagus and topped with hard-boiled eggs and parsley.

Provided by alex

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h7m

Yield 4

Number Of Ingredients 9

3 ½ pounds white asparagus
1 tablespoon white sugar
salt to taste
5 eggs
1 cup all-purpose flour
½ cup milk
7 tablespoons butter, divided
5 hard-boiled eggs, peeled and diced
1 bunch flat-leaf parsley, finely minced

Steps:

  • Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
  • Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add sugar and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
  • Whisk eggs and flour together in a large bowl. Add milk and 1 pinch salt; whisk into a smooth batter with no lumps.
  • Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Ladle 1/4 of the batter into the skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, using 1 tablespoon butter to cook each pancake.
  • Divide asparagus evenly among the pancakes. Wrap pancakes around the asparagus and place on serving plates.
  • Melt remaining 3 tablespoons butter in the skillet. Add hard-boiled eggs; cook and stir until heated through, 2 to 3 minutes. Stir in parsley. Divide egg mixture evenly over pancakes.

Nutrition Facts : Calories 590.4 calories, Carbohydrate 46 g, Cholesterol 553.4 mg, Fat 34.5 g, Fiber 9.5 g, Protein 29.4 g, SaturatedFat 17.4 g, Sodium 376.4 mg, Sugar 13.2 g

ÜBERBACKENER SPARGELTOAST (WHITE ASPARAGUS ON TOAST)



Überbackener Spargeltoast (White Asparagus on Toast) image

In this recipe, the classic combination of white asparagus and cooked ham is combined into a delicious snack.

Provided by friederike

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 38m

Yield 8

Number Of Ingredients 6

16 white asparagus spears
salt to taste
8 slices white bread
2 tablespoons butter, or to taste
4 thick slices ham, cut in half
8 slices Edam cheese

Steps:

  • Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
  • Place asparagus spears and salt in a large, wide saucepan and pour in enough water to just cover. Bring to a boil. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toast bread slices; arrange on a baking sheet. Spread butter over warm bread.
  • Lay 1/2 slice ham on top of each slice of bread; trim excess on all sides. Cut asparagus spears in half; divide evenly over ham. Cover asparagus spears with Edam cheese.
  • Place under the preheated broiler until cheese starts to bubble and brown slightly, about 3 minutes.

Nutrition Facts : Calories 478.6 calories, Carbohydrate 14.4 g, Cholesterol 96.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 14.5 g, Sodium 1940.8 mg, Sugar 1.7 g

SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE



Spargel - White Asparagus With Easy Hollandaise Sauce image

A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!

Provided by BecR2400

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil (or unsalted butter)
2 lbs white asparagus, washed and trimmed
1/4 teaspoon finely chopped fresh lemon zest
2 -3 teaspoons fresh squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon white pepper (optional)
fresh snipped parsley, optional to serve
fresh small fresh edible flower, optional to garnish (such as violets or Johnny jump-ups)
1/2 cup butter (1 stick)
4 large egg yolks
1/2 cup heavy cream (or whipping cream)
2 tablespoons lemon juice (to taste)
1/4 teaspoon sugar
1/2 teaspoon Dijon mustard

Steps:

  • Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
  • Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
  • Arrange on serving platter and squeeze with fresh lemon juice.
  • Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
  • Remove butter from the microwave and stir until completely melted.
  • Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
  • Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
  • Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
  • NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.

Nutrition Facts : Calories 499.4, Fat 49, SaturatedFat 24.6, Cholesterol 286.2, Sodium 452, Carbohydrate 11.3, Fiber 4.8, Sugar 4.9, Protein 8.6

PORK LOIN WITH ASPARAGUS (SCHWEINELENDCHEN MIT SPARGEL)



Pork Loin With Asparagus (Schweinelendchen Mit Spargel) image

Make and share this Pork Loin With Asparagus (Schweinelendchen Mit Spargel) recipe from Food.com.

Provided by Mom2Rose

Categories     Pork

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

1 lb pork loin
1 ounce butter
salt and pepper
3 lbs white asparagus (can substitute green asparagus for slightly different taste)
2 tablespoons sugar
1 small onion
1/2 pickle
2 hard-boiled eggs
1/2 cup creme fraiche
chervil

Steps:

  • Cut the pork loin in slices.
  • Heat the butter in a frying pan and fry the pork loin slices for 3 minutes on each side, season with salt and pepper and keep warm.
  • Peel the asparagus.
  • Bring water to a boil in a large saucepan and add a teaspoon of both salt and sugar.
  • Cook asparagus for about 15 minutes, then remove, allow to drain and keep warm.
  • Peel the onion and pickle and puree in a blender.
  • Peel the hard-boiled eggs and chop finely.
  • Mix together the eggs, crème fraîche and the onion, pickle mixture.
  • Season with salt, pepper and chervil.
  • Pour the sauce on to the asparagus and serve with the pork loin and boiled potatoes.

Nutrition Facts : Calories 531.9, Fat 35.7, SaturatedFat 17, Cholesterol 217.3, Sodium 219.2, Carbohydrate 22.5, Fiber 7.5, Sugar 13.8, Protein 34.1

SALAD OF WARM WHITE ASPARAGUS (SPARGEL), BABY ARUGULA AND BEEFST



Salad of Warm White Asparagus (Spargel), Baby Arugula and Beefst image

Yummy, yummy! Some of my favorite things! If you are lucky enough to be able to make this when the tomatoes are in season, this salad tops all others! I love the presentation of the white asparagus contrasting with the dark green arugula and bright red tomatoes. Just a beautiful dish! Recipe courtesy of Emeril Lagasse.

Provided by breezermom

Categories     Greens

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs white asparagus
1/4 cup olive oil
1/2 lb porcini mushroom, stemmed and sliced
1 teaspoon garlic, chopped
1 teaspoon fresh tarragon leaves, chopped
salt & freshly ground black pepper
sherry wine vinegar
1 lb baby arugula
3 beefsteak tomatoes, thinly sliced

Steps:

  • In a medium saucepan, bring 2 quarts of salted water to a boil.
  • Set up a bowl with ice water and place near the sink.
  • Place asparagus in boiling water and leave in for 2 to 3 minutes or until barely limp. Immediately transfer asparagus to ice bath for 5 minutes to stop the cooking process.
  • Meanwhile, in a medium saute pan over medium-high heat, add olive oil, mushrooms and garlic. Cook about 2 minutes or until mushrooms are beginning to brown. Add tarragon and salt, pepper and a splash of vinegar. Set aside.
  • On 6 salad plates, plate 4 or 5 spears of asparagus. Top with a mound of arugula and arrange 2 or 3 slices of tomato on each mound. Drizzle porcini dressing over each salad and serve.

SPARGEL-ANTIPASTI MIT LACHS (WHITE ASPARAGUS AND SMOKED SALMON)



Spargel-Antipasti mit Lachs (White Asparagus and Smoked Salmon) image

A special starter for a dinner for two: cooked white asparagus with smoked salmon, topped with fresh herbs and Parmesan cheese.

Provided by Leckerschmecker

Categories     Appetizers and Snacks     Seafood

Time 40m

Yield 2

Number Of Ingredients 9

10 ounces white asparagus
1 tablespoon butter
1 pinch white sugar
salt to taste
4 ounces smoked salmon
3 tablespoons corn oil
1 tablespoon chopped fresh parsley
1 ounce Parmesan cheese
coarsely ground black pepper to taste

Steps:

  • Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
  • Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add butter, sugar, and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
  • Divide smoked salmon between 2 serving plates. Place asparagus spears on top.
  • Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes.
  • Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.

Nutrition Facts : Calories 392.5 calories, Carbohydrate 7 g, Cholesterol 40.8 mg, Fat 33.1 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 9.4 g, Sodium 783.3 mg, Sugar 3.2 g

WHITE ASPARAGUS WITH CHANTERELLES



White Asparagus With Chanterelles image

Make and share this White Asparagus With Chanterelles recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb white asparagus (ends trimmed or snapped and ends pared,if desired)
1/2 lb chanterelle mushroom, chopped
1 shallot, chopped
1 tablespoon fresh lemon juice
salt & pepper
4 tablespoons butter

Steps:

  • boil asparagus on stovetop for 5 minutes, or microwave for 1 minute.
  • in large saute pan melt 3 tbsp butter.
  • add shallots, saute 2 minutes.
  • add mushrooms, saute 3 minutes.
  • melt in additional butter, add asparagus, toss to coat.
  • sprinkle with lemon juice, season to taste with s&p, serve.

SPARGEL IN SCHINKEN (WHITE ASPARAGUS WRAPPED IN HAM)



Spargel in Schinken (White Asparagus Wrapped in Ham) image

A very simple yet delicious way to wrap freshly cooked white asparagus in ham slices. You need as many ham slices as asparagus spears. This dish is traditionally served with new potatoes.

Provided by Nicola

Categories     Side Dish     Vegetables     Asparagus

Time 35m

Yield 4

Number Of Ingredients 5

2 ¼ pounds white asparagus
salt to taste
¼ cup butter, divided
1 pinch white sugar
7 ounces sliced ham

Steps:

  • Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
  • Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add 1 tablespoon butter and sugar. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain well.
  • Melt remaining 3 tablespoons butter in a small pot over low heat.
  • Wrap each asparagus spear with a slice of ham. Arrange on a serving plate; drizzle melted butter on top.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 10.2 g, Cholesterol 57.9 mg, Fat 20.9 g, Fiber 5.2 g, Protein 14.8 g, SaturatedFat 10.6 g, Sodium 754.7 mg, Sugar 4.9 g

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