{"id":4652,"date":"2014-05-30T08:15:32","date_gmt":"2014-05-30T06:15:32","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4652"},"modified":"2014-05-30T08:24:41","modified_gmt":"2014-05-30T06:24:41","slug":"asparagus-with-poppy-seeds-pistou-and-semolina-spar-gel-mit-mohn-pistou-und-gries","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4652","title":{"rendered":"asparagus with poppy seeds, pistou and semolina \/\/ spargel mit mohn, pistou und gries"},"content":{"rendered":"

\"asparagus<\/a><\/p>\n

we already had the classic asparagus dishes with sauce hollandaise, brown butter or egg and ham and they are super delicious every time. never the less it is fun to extend the repertoire by testing new ideas over and over again.<\/p>\n

and this recipe sounded really experimental. asparagus with poppy seeds on semolina … well … maybe you now think this isn’t everyone’s cup of tea. but i tell you it is unbelievably good and forms a perfect harmony. and it is as well a visual highlight (especially if you do not use whole grain semolina like i did).<\/p>\n

i really love those dishes which are a combination of several single facets that combine to an extraordinary dish. the only thing you should have is enough time to prepare it.<\/p>\n

the recipe is from the book von der schale bis zum kern<\/em>\u00a0<\/a>which will influence our dishes quite a lot this summer. i adapted the recipe to our taste. the egg on top for example was really good-looking in the cookbook but turned out to be too heavy accompanying all the fine ingredients of the dish.<\/p>\n

asparagus:<\/p>\n

2 handful white asparagus
\n2 tbsp olive oil
\n1 tbsp butter
\nzest of half an orange
\njuice of one orange
\nwhite wine<\/p>\n

poppy seeds, olives & bread crumb topping:<\/p>\n

100 g poppy seeds
\n150 g green olives
\n1 handful bread crumbs
\n1 tsp bread spice (coriander, fennel, caraway for example)<\/p>\n

semolina:<\/p>\n

60 g semolina
\n500 ml asparagus stock (leftover from cooking asparagus of the day before or simply cook the skin of your asparagus)
\n1 piece of parmesan rind (organic)
\n1 tbsp butter
\nzest of half an lemon
\nnutmeg<\/p>\n

pistou:<\/p>\n

1 bunch of chervil
\n50 ml olive oil<\/p>\n

preheat your oven to 150\u00b0C. clean and peel the asparagus. half each asparagus lengthwise and place them on a baking tray lined out with some baking paper. add olive oil, butter, orange zest, orange juice, a splash of white wine, salt and pepper and cover with some baking paper. bake for about 5-8 minutes.<\/p>\n

in the meantime deseed the olives if necessary and pour the olives, poppy seed, bread spice and bread crumbs in a food processor and chop. place the mixture on an baking tray lined out with baking paper and bake f\u00fcr 15-20 minutes until crunchy. baking temperature should also be 150\u00b0C.<\/p>\n

bring the asparagus stock to a boil and add the semolina while stirring. put the parmesan rind to the semolina and cook for 5 minutes while still stirring. remove from heat, season to taste with butter, lemon zest and nutmeg, cover and allow to rest for 10 minutes. season to taste with some salt and pepper.<\/p>\n

to prepare the pistou blend the washed chervil with the olive oil and season to taste with salt and pepper. keep some of the chervil leaves for decoration, which i forgot unfortunately.<\/p>\n

arrange the semolina, asparagus, pistou and poppy seed mixture on the plates and decorate with chervil.<\/p>\n

enjoy the eye candy and culinary delight.<\/p>\n

spargel:<\/p>\n

2 handvoll wei\u00dfen spargel
\n2 el oliven\u00f6l
\n1 el butter
\nschale einer halben orange
\nsagt einer ganzen orange
\nwei\u00dfwein<\/p>\n

mohn, oliven und brotbr\u00f6sel-topping:<\/p>\n

100 g mohn
\n150 g oliven
\n1 handvoll brotbr\u00f6sel
\n1 el brotgew\u00fcrz (koriander, fenchel und k\u00fcmmel zb.)<\/p>\n

grie\u00dfcreme:<\/p>\n

60 g grie\u00df
\n500 ml spargelfond (entweder aufbewahrt vom spargelkochen vom vortag oder einfach die spargelschalen auskochen)
\n1 st\u00fcck parmesanrinde (bio)
\n1 el butter
\nschale einer halben zitrone
\nmuskat<\/p>\n

pistou:<\/p>\n

1 bund kerbel
\n50 ml oliven\u00f6l<\/p>\n

den ofen auf 150\u00b0C erhitzen. den spargel waschen und sch\u00e4len. den spargel l\u00e4ngs halbieren und auf ein mit backpapier ausgelegtes backblech legen. oliven\u00f6l, butter, orangenschale, orangensaft, einen schluck wei\u00dfwein, salz und pfeffer dazu geben, mit backpapier abdecken und 5-8 minuten backen.<\/p>\n

in der zwischenzeit die oliven, wenn notwendig entkernen. oliven, mohn, brotbr\u00f6sel und brotgew\u00fcrz in der k\u00fcchenmaschine zerkleinern. die mischung auf ein mit backpapier ausgelegtes backblech geben und 15-20 minuten backen. die backtemperatur ist ebenfalls 150\u00b0C.<\/p>\n

den spargelfond zum kochen bringen und langsam den grie\u00df einr\u00fchren. die parmesanrinde dazu geben und unter r\u00fchren 5 minuten kochen. vom herd nehmen und mit butter, zitronenschale und muskat w\u00fcrzen, abdecken und 10 minuten ziehen lassen. mit salz und pfeffer abschmecken.<\/p>\n

f\u00fcr das pistou den gewaschenen kerbel gemeinsam mit dem oliven\u00f6l p\u00fcrieren und mit salz und pfeffer abschmecken. einige kerbelbl\u00e4tter zum dekorieren aufbewahren, was ich leider vergessen hatte.<\/p>\n

zuerst den grie\u00df auf teller verteilen, spargel darauf legen, pistou und mohn-br\u00f6sel mischung dar\u00fcber geben und mit kerbel garnieren.<\/p>\n

viel vergn\u00fcgen bei diesem augenschmaus und guten appetit.<\/p>\n","protected":false},"excerpt":{"rendered":"

we already had the classic asparagus dishes with sauce hollandaise, brown butter or egg and ham and they are super delicious every time. never the less it is fun to extend the repertoire by testing new ideas over and over … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,10],"tags":[106,103],"class_list":["post-4652","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-spring","tag-asparagus","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4652"}],"version-history":[{"count":16,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4652\/revisions"}],"predecessor-version":[{"id":4718,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4652\/revisions\/4718"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4652"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}