{"id":6057,"date":"2017-06-24T14:44:56","date_gmt":"2017-06-24T12:44:56","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=6057"},"modified":"2017-06-24T15:22:56","modified_gmt":"2017-06-24T13:22:56","slug":"socca-with-grilled-asparagus-dill-and-feta-socca-mit-spargel-dill-und-feta","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=6057","title":{"rendered":"socca with grilled asparagus, dill and feta \/\/ socca mit spargel, dill und feta"},"content":{"rendered":"

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

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.<\/p>\n

that means, i have to hurry up, because i would love to share one or two more of my favorite asparagus recipes with you. so i will start with the asparagus socca. it is something totally different as it\u00a0combines\u00a0asparagus with dill, feta cheese and caramelized onions, which i never thought of before!<\/p>\n

and all this on top of\u00a0socca, a chickpea flour kind of cr\u00eape or flatbread. it is super tasty and,\u00a0just in case,\u00a0gluten free, too. since i discovered my love for socca i already\u00a0had it with parsley pesto, avocado and rocket. but for now, let’s have the asparagus version …<\/p>\n

the recipe is from the sarah britton my new roots cookbook<\/a><\/em>, but if you start to google you will find it everywhere – i don’t know who was first. anyway, i adapted the amounts a bit.<\/p>\n

for 2:<\/p>\n

250 g onions
\na few knobs of coconut oil or ghee
\nsalt
\n2 tsp balsamic vinegar<\/p>\n

500 g asparagus (mixed green and white)<\/p>\n

1 cup or 90 g chickpea flour
\na pinch of salt
\n1\/2 tsp fresh cracked pepper
\n1 1\/4 cup or 280 ml warm water
\n3 tbsp coconut oil or ghee (and some extra to bake the socca)<\/p>\n

1 bunch dill
\n75 g feta cheese (or more, depends on your liking)
\nblack pepper
\nolive oil<\/p>\n

start with the caramelized onions. cut the onions into thin rings. heat the coconut oil or ghee in a small pan. add the onions and a pinch of salt. cook them over medium heat until soft. once\u00a0it get\u00a0too dry for\u00a0cooking add a splash of balsamic vinegar and set aside.<\/p>\n

for the socca, whisk together 1 cup chickpea flour, salt and pepper. melt 3 tbsp ghee or coconut oil. add it to the flour as well as 1 1\/4 cups warm water and combine. allow to rest covered for at least halve an hour.<\/p>\n

wash and peel the asparagus. rub them with ghee or coconut oil (melt if necessary before). preheat a grill or grill pan and cook the asparagus for 5 minutes until tender.<\/p>\n

melt a knob of ghee or coconut oil in a large pan. pour about a quarter of the batter into the pan and cook for 5-8 minutes from each side.<\/p>\n

put one socca on each plate. cover each socca with one quarter (or halve, depending on how hungry you are) of the caramelized onions. set the grilled asparagus on top. sprinkle with dill and feta cheese. season with salt and pepper and drizzle with some olive oil.<\/p>\n

and now, enjoy!<\/p>\n

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

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

250 g zwiebeln
\netwas kokosnuss\u00f6l oder ghee
\nsalz
\n2 el balsamico<\/p>\n

500 g spargel (wei\u00df und gr\u00fcn gemischt)<\/p>\n

1 cup oder 90 g kichererbsenmehl
\nprise salz
\n1\/2 tl frisch gemahlenen pfeffer
\n1 1\/4 cup oder 280 ml warmes wasser
\n3 el kokosnuss\u00f6l oder ghee (plus ein wenig mehr zum backen der socca)<\/p>\n

1 bund dill
\n75 g feta (oder mehr)
\nschwarzer pfeffer
\noliven\u00f6l<\/p>\n

mit den karamellisierten zwiebeln beginnen. dazu die zwiebeln sch\u00e4len und in d\u00fcnne ringe schneiden. kokosnuss\u00f6l oder ghee in einer kleinen pfanne erhitzen. die zwiebeln und eine prise salz hinzugeben. bei mittleres hitze weich k\u00f6cheln. sobald die zwiebeln zu trocken werden balsamico angie\u00dfen. nach etwa 20-25 minuten sollten sie fertig sein. bei seite stellen.<\/p>\n

f\u00fcr die socca 1 cup kichererbsen mehl, salz und pfeffer mischen. 3 el kokos\u00f6l oder ghee schmelzen und hinzugeben sowie die 1 1\/4 cups warmes wasser. gut verr\u00fchren und abgedeckt mindestens eine halbe stunde stehen lassen.<\/p>\n

spargel waschen und sch\u00e4len. anschlie\u00dfend mit ghee oder kokos\u00f6l einreiben und in einer vorgheizten grillpfanne etwa 5 minuten grillen.<\/p>\n

etwas ghee oder kokos\u00f6l in einer gro\u00dfen pfanne schmelzen. einen viertel oder die h\u00e4lfte (je nach hunger) des soccateigs hineingeben und von beiden seiten 5-8 minuten backen.<\/p>\n

die socca auf tellern mit den karamellisierten zwiebeln und dem spargel anrichten. dill und feta oben drauf geben, etwas salz und pfeffer sowie ein klein wenig oliven\u00f6l<\/p>\n

und fertig!<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

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 … 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-6057","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\/6057","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=6057"}],"version-history":[{"count":15,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/6057\/revisions"}],"predecessor-version":[{"id":6076,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/6057\/revisions\/6076"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6057"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}