asparagus and bears garlic shakshuka // spargel und bärlauch shakshuka

asparagus and bears garlic shakshuka

it’s asparagus season again! and those who grow their asparagus themselves know that it starts slowly. this means that the first harvests of the season are not always enough for the big asparagus feast. the better, if there are also recipes where you can manage with only a few asparagus spears, like this one.

even better, if the season starts right away with a bang. i think the collection of asparagus recipes is the biggest section of this blog. it means, i think nothing can surprise us anymore. nothing we haven’t tasted yet. and yet, this shakshuka version has a surprise in store.

an old more famous one is there – the egg. but the bear’s garlic gives a delicious spice and the paprika butter and the yogurt with sumac give the special kick.

absolutely recommendable! delicious and super fast on the table. found at little ferraro kitchen.

for 2:
10 bears garlic
5 green asparagus
bunch of parsley
4 eggs
1 tbsp butter

herbed yoghurt:
1/2 cup greek yoghurt
1/2 tsp sumac
zest and juice of 1/2 lemon
1/2 tsp smoked paprika
salt and pepper
olive oil

spiced butter:
3 tbsp butter
1/2 tsp smoked paprika

start with the herbed yoghurt and mix all the ingredients. set aside.

for the paprika butter, mix the smoked paprika and butter and set aside.

wash the bears garlic and remove stalks. wash the asparagus and peel the lower parts.

heat the butter in a large frying pan and add the oil. add asparagus und bears garlic, cook for 3 minutes until the bears garlic begins to melt. add the parsley and toss gently.

make some wells for the eggs and crack one egg in each well. cook until the white is set but the yolk still liquid.

top with yoghurt and butter and enjoy with some piece of white bread.


für 2:
10 blätter bärlauch
5 stangen grüner spargel
bund petersilie
4 eier
1 tl butter

1/2 tasse griechischen joghurt
1/2 tl sumac
schale und saft 1/2 zitrone
1/2 tl geräucherte paprika
salz und pfeffer

3 el butter
1/2 tl geräucherte paprika

als erstes die zutaten für den joghurt mischen und dann zur seite stellen.

den bärlauch waschen und die steile entfernen. vom spargel die enden abschneiden und schälen.

butter und öl in eine pfanne geben und erhitzen. dann den spargel und den bärlauch dazu geben und drei minuten anbraten. wenn der bärlauch zusammenfällt die petersilie dazugeben und gut mischen.

für die eier jeweils etwas platz in der pfanne machen und dann jeweils ein ei hineinschlagen. das eiweiß sollte fest und das eigelb noch flüssig sein.

joghurt und paprikabutter darüber geben und servieren. frisches helles landbrot passt gut dazu.

zucchini (courgette) puttanesca

we didn’t have many zucchini this summer. maybe the zucchini was too hot or we were away during the main harvest time. this recipe is more from the beginning of summer when we harvested fresh, small, crunchy courgettes. with a bit of luck, you’ll probably still get them now.

and the zucchini puttanesca certainly tastes good not only in summer. only the optical colour frenzy is made to brighten up the slowly earlier darkening days.

the taste explosion of tomatoes, anchovies, garlic, olives and chilli can hardly be talked about.

not surprisingly, donna hay thought it up. found in one of the donna hay magazines of the last months and in any case a candidate for the collection of zucchini recipes that should be repeated next summer!

in that sense, good appetite and much joy with the last rays of sunshine.

for 4:

8 cloves of garlic
2 red chili
2 lemons
2 tbsp olive oil
1 tsp sea salt
600g baby tomatoes
black pepper
1,2 kg zucchini (courgettes)
2 cups mixed olives
100 g anchovis
1 cup flat-leaf parsley

fresh ciabatta to serve

preheat the oven to 180°C.

place the garlic, halved and seeded chili, halved lemons and one tbsp of the olive oil on a baking tray. cook for 10 minutes.

add the tomatoes, salt, pepper and 1 tbsp of the olive oil and cook for further 15-20 minutes. in the meantime you can spiralise the zucchini. take a julien peeler to do so.

after the baking time, squeeze the garlic out of the skin and mash it. put it back on the tray and add also the spiraled zucchini, tomatoes and olives and put it back into the oven for some minutes to warm up.

finally add the anchovies and parley and mix to combine.



für 4:

8 knoblauchzehen
2 rote chilischoten
2 zitronen
2 esslöffel olivenöl
1 teelöffel meersalz
600g kleine tomaten
schwarzer Pfeffer
1,2 kg zucchini
2 tassen gemischte oliven
100 g anchovis
1 tasse glatte petersilie

frisches ciabatta

den ofen auf 180°C vorheizen.

knoblauch, halbierte und entkernte chili, halbierte zitronen und einen esslöffel olivenöl auf ein backblech legen. 10 minuten backen.

tomaten, salz, pfeffer und 1 esslöffel des mlivenöls dazugeben und weitere 15-20 minuten backen. In der zwischenzeit die zucchini mit einem julienschäler spiralförmig aufschneiden.

nach der backzeit den knoblauch aus der schale drücken und zerquetschen. wieder aufs blech geben und auch die spiralförmigen zucchini, tomaten und oliven hinzugeben und zum aufwärmen für einige minuten zurück in den ofen stellen.

zurück auf das tablett und legen und auch die spiralförmigen zucchini, tomaten und oliven hinzufügen und stellen zum aufwärmen für einige minuten in den ofen stellen.

zum schluss die sardellen und die petersilie dazugeben und vermengen.

viel freude!


holiday on your plate: zucchini fritters and tzatziki // ferien auf dem teller: zucchini fritters und tzatziki

even though summer here is not really like we wish it would be, the garden starts to look like summer. as up to now we had almost nothing but asparagus to harvest, we are now going to have courgettes (zucchini), cucumber, beans, peas and i think i already saw a red tomato or two. Continue reading

socca with grilled asparagus, dill and feta // socca mit spargel, dill und feta

today is the last day to harvest asparagus before the traditional end of the season. on june 24th the germans stop harvesting asparagus to allow the plant to recover. because what we are eating and enjoying so much is nothing less than the sprouts. cutting off the sprouts all year long would kill the plant. Continue reading