{"id":5749,"date":"2015-06-27T17:41:33","date_gmt":"2015-06-27T15:41:33","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5749"},"modified":"2015-06-27T17:47:36","modified_gmt":"2015-06-27T15:47:36","slug":"vitnamese-green-asparagus-and-beef-gruener-spargel-und-rind-vietnamesisch","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5749","title":{"rendered":"vietnamese green asparagus and beef \/\/ gr\u00fcner spargel und rind vietnamesisch"},"content":{"rendered":"

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

the asparagus season is over and there are still so many dishes we had during the last weeks to be shared with you and so many dishes i took pictures of,\u00a0but there is really not enough time for typing all the delicious recipes.<\/p>\n

so i thought very hard which one to choose and decided for the vietnames green asparagus and beef from the bill granger easy asia book because i love a good peace of beef as much as i love homegrown vegetables.<\/p>\n

i knew asparagus and ham, asparagus and bacon, asparagus and prosciutto, until now, but it is unbelievable how good green asparagus and beef are going together.<\/p>\n

so if you got one of the last bunches asparagus of this year, this would be\u00a0my recommendation:<\/p>\n

for 4:<\/p>\n

600 g beef fillet
\n3 cloves of garlic
\na pinch of salt
\n2 tsp sugar
\n1 tbsp oil
\n1 tsp salt
\na pinch of pepper
\n500 g green asparagus
\none handful watercress
\n1\/2 tbsp oil for frying
\n3 tbsp white wine
\n2 tbsp soy sauce
\n2 tsp fish sauce
\n1 tbsp butter<\/p>\n

cut the steak into 4 x 4 cm pieces. roughly chop the garlic and put it together with a pinch of salt in the mortar. put the crushed garlic, sugar, 1 tbsp of oil and 1 tsp salt and pepper in a large freezing bag and add the beef. marinate the beef for about 1 hour.<\/p>\n

cut off the lower parts of the asparagus and peel if necessary. blanch the asparagus for half a minute and rinse with cold water. wash the watercress and arrange together with the asparagus on a serving plate.<\/p>\n

heat a large frying pan with 1\/2 tbsp oil. fry the beef with all the marinade\u00a0for 1 minute. turn around and fry for another minute. remove the beef from the pan and keep warm. add the white wine, soy sauce, fish sauce and butter to\u00a0the same pan and reduce.<\/p>\n

arrange the beef on the watercress and asparagus and pour over the sauce.<\/p>\n

enjoy!<\/p>\n

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

f\u00fcr 4:<\/p>\n

600 g rinderfilet
\n3 knoblauchzehen
\nprise salz
\n2 el zucker
\n1 el \u00f6l
\n1 tl salz
\neine prise wei\u00dfer pfeffer
\n500 g gr\u00fcner spargel
\neine handvoll brunnenkresse
\n1\/2 el \u00f6l
\n2 el wei\u00dfwein
\n2 el sojasauce
\n2 tl fischsauce
\n1 el butter<\/p>\n

das steak in 4 x 4 cm st\u00fccke schneiden. den knoblauch sch\u00e4len, grob hacken und mit einer prise salz in einen m\u00f6rser geben. den gem\u00f6rserten knoblauch zusammen mit dem zucker, dem \u00f6l und einem teel\u00f6ffel salz und dem pfeffer in einen gro\u00dfen gefriebeutel geben. das fleisch dazugeben und eine stunde marinieren.<\/p>\n

vom spargel die unteren enden abschneiden und sch\u00e4len wenn n\u00f6tig. den spargel 30 sekunden blanchieren und mit kalten wasser abschrecken. die brunnenkresse waschen und gemeinsam mit dem spargel auf einer servierplatte anrichten.<\/p>\n

eine gro\u00dfe pfanne erhitzen, \u00f6l hineingeben und das fleisch mit aller marinade eine minute anbraten, wenden und nochmal eine minute braten. das fleisch herausnehmen und wei\u00dfwein, sojasauce, fischsauce und butter hinzugeben. aufkochen und kurz reduzieren lassen.<\/p>\n

das fleisch auf dem spargel und der brunnenkresse anrichten und die sauce dar\u00fcber gie\u00dfen.<\/p>\n

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

the asparagus season is over and there are still so many dishes we had during the last weeks to be shared with you and so many dishes i took pictures of,\u00a0but there is really not enough time for typing all … 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-5749","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\/5749","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=5749"}],"version-history":[{"count":13,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5749\/revisions"}],"predecessor-version":[{"id":5763,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5749\/revisions\/5763"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5749"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}