{"id":4781,"date":"2014-06-21T10:29:23","date_gmt":"2014-06-21T08:29:23","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4781"},"modified":"2014-06-21T10:44:31","modified_gmt":"2014-06-21T08:44:31","slug":"asparagus-and-smoked-salmon-with-poached-egg-spargel-und-raeucherlachs-mitt-pochiertem-ei","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4781","title":{"rendered":"asparagus and smoked salmon and crisp almond crumbs \/\/ spargel und r\u00e4ucherlachs und knusprige mandelbr\u00f6sel"},"content":{"rendered":"

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

asparagus and smoked salmon is a very comforting combination. add a poached egg can’t be wrong in the most cases. but the extra kick of this dish are the bread crumbs and almonds roasted with cumin. asparagus and cumin, a combination which really surprised me and i was very skeptical while adding half a teaspoon of it into the pan, but it fits perfectly together!<\/p>\n

it seems that i have this recipe since years already but never paid attention. i found it in the australien food magazine dish<\/a> <\/em>in the spring edition of 2009. and now, five years later the recipe found its way onto our table. and now see and taste yourself!<\/p>\n

for 2:<\/p>\n

1 bunch green asparagus
\n5 tbsp olive oil
\nsalt
\npepper
\n1 clove garlic
\n1\/2 cup almonds, skin on
\n1 cup breadcrumbs
\n1\/2 tsp cumin
\n1\/2 tsp paprika
\n150 g smoked salmon
\n2 poached eggs<\/p>\n

preheat the oven to 200\u00b0C. cut the ends of the asparagus and peel the lower part if necessary. pour them on a lined baking tray, sprinkle over 2 tbsp of olive oil and bake for about 10 minutes.<\/p>\n

heat the remaining 3 tbsp olive oil in a frying pan, add the crushed garlic, the roughly chopped almonds, the breadcrumbs, the cumin and paprika and roast all together until golden.<\/p>\n

arrange the asparagus on the serving plates. top with the smoked salmon, the almond crumbs and one poached egg each if you like. a nice trick to poach eggs you can find in my post on\u00a0asparagus and poached egg<\/a><\/em>.<\/p>\n

bon app\u00e9tit.<\/p>\n

**********************<\/p>\n

f\u00fcr 2:<\/p>\n

ein bund gr\u00fcner spargel
\n5 el oliven\u00f6l
\nsalz
\npfeffer
\n1 knoblauchzehe
\n1\/2 tasse mandeln, mit haut
\n1 tasse brotbr\u00f6sel
\n1\/2 tl kreuzk\u00fcmmel
\n1\/2 tl paprika
\n150 g r\u00e4ucherlachs
\n2 pochierte eier<\/p>\n

den ofen auf 200\u00b0C vorheizen. die enden vom spargel abschneiden und den unteren teil sch\u00e4len, wenn n\u00f6tig. dann den spargel auf ein mit backpapier ausgelegtes backblech legen, 2 el oliven\u00f6l dar\u00fcber tr\u00e4ufeln und 10 minuten backen.<\/p>\n

die \u00fcbrigen 3 el oliven\u00f6l in eine pfanne geben, den gepressten knoblauch dazu geben, die grob gehackten mandeln dazu, die brotbr\u00f6sel, kreuzk\u00fcmmel und paprika und alles anr\u00f6sten bi es golden ist.<\/p>\n

den spargel auf tellern anrichten. den r\u00e4ucherlachs dar\u00fcber verteilen, die ger\u00f6steten mandeln und brotbr\u00f6sel dar\u00fcber geben sowie ein pochiertes ei. einen guten tipp zum eier pochieren gibt es in meinem post zu spargel mit pochiertem ei<\/a><\/em>.<\/p>\n

guten appetit.<\/p>\n","protected":false},"excerpt":{"rendered":"

asparagus and smoked salmon is a very comforting combination. add a poached egg can’t be wrong in the most cases. but the extra kick of this dish are the bread crumbs and almonds roasted with cumin. asparagus and cumin, a … 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],"class_list":["post-4781","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-spring","tag-asparagus","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4781","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=4781"}],"version-history":[{"count":15,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4781\/revisions"}],"predecessor-version":[{"id":4792,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4781\/revisions\/4792"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4781"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}