{"id":1728,"date":"2011-05-14T12:48:36","date_gmt":"2011-05-14T12:48:36","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1728"},"modified":"2011-05-14T12:48:36","modified_gmt":"2011-05-14T12:48:36","slug":"spargel-intensiv","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/14\/spargel-intensiv\/","title":{"rendered":"Spargel intensiv"},"content":{"rendered":"<p>Der Geschmack von Spargel wird intensiver, wenn man ihn im eigenen Fond gart.<\/p>\n<p>Spargelfond f\u00fcr 1,5 Liter Fond:<br \/>\nSpargelschalen und die abgeschnittenen Enden von ca. 1 kg weissem  Spargel mit ca. 2 Ltr. kaltem Wasser bedecken. 1 TL Salz und 1 EL Zucker zugeben, aufkochen und ca. 20 Minuten bei milder Hitze kochen lassen. Die Schalen und Enden entfernen. In dem Spargelfond den Spargel ca. 15-20 Minuten bei milder Hitze kochen. Den Fond k\u00f6nnen<br \/>\nSie auch als Grundlage f\u00fcr andere Suppen und Saucen verwenden. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Der Geschmack von Spargel wird intensiver, wenn man ihn im eigenen Fond gart. Spargelfond f\u00fcr 1,5 Liter Fond: Spargelschalen und die abgeschnittenen Enden von ca. 1 kg weissem Spargel mit ca. 2 Ltr. kaltem Wasser bedecken. 1 TL Salz und 1 EL Zucker zugeben, aufkochen und ca. 20 Minuten bei milder Hitze kochen lassen. Die &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/14\/spargel-intensiv\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[194],"tags":[17],"class_list":["post-1728","post","type-post","status-publish","format-standard","hentry","category-kochtip","tag-spargel","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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Mai 2011","format":false,"excerpt":"Zutaten Spargel-Fenchel-Salat 800 Gramm Weisser Spargel 600 Gramm Fenchel mit Gr\u00fcn 2-3 EL Oliven\u00f6l 2 D\u00fcnne Scheiben Zitrone Salz und Pfeffer aus der M\u00fchle Garnelen 12 Garnelen (mit Schale, \u00e0 20 g) 1-2 Knoblauchzehen 1 Rote Pfefferschote 1\/2 Bund Krause Petersilie 6 EL Oliven\u00f6l Zitronensaft Salz Vinaigrette 2 TL Zitronensaft\u2026","rel":"","context":"In &quot;Salat&quot;","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1668,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/05\/13\/spargel-schinken-roulade\/","url_meta":{"origin":1728,"position":1},"title":"Spargel-Schinken-Roulade","author":"Steffen","date":"13. Mai 2024","format":false,"excerpt":"Spargel-Schinken Roulade 16 Stangen Spargel2,5 St\u00fcck Schalotten2 St\u00fcck Knoblauchzehen50 g Butter1 St\u00fcck Zitrone150 ml Wei\u00dfwein20 g Butter120 g Mehl1 Ei2 Eigelb250 ml Milch2 EL Kr\u00e4uter (gehackt)150 g Creme fraiche8 Scheiben Schinken1 Blutorange70 ml Spargelfond5 Eigelb120 g Butter1 TL Estragon (gehackt)20 g Butter Den Spargel sch\u00e4len und die Enden abschneiden. Die\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/05\/Firefly-Asparagus-ham-roulade-tender-green-asparagus-wrapped-in-thin-slices-of-savory-ham-and-baked-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":5306,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/spargel-thunfisch-reis\/","url_meta":{"origin":1728,"position":2},"title":"Spargel-Thunfisch-Reis","author":"Steffen","date":"11. M\u00e4rz 2013","format":false,"excerpt":"Zutaten B\u00e4rlauchsauce 1 Bund B\u00e4rlauch 100 ml Oliven\u00f6l 1 TL Zitronenschale, fein abgerieben (unbehandelt) Reis 300 g Wei\u00dfer Spargel 300 g Wei\u00dfer Spargel Salz 70 g Zwiebeln 1 Knoblauchzehe 1\/2 Bund Schnittlauch 400 g Thunfischfilet 2 EL Butter 2 EL \u00d6l 300 g Langkornreis (z. B. Patna) 800 ml Kalbsfond\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5314,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/19\/kabeljau-in-aspik\/","url_meta":{"origin":1728,"position":3},"title":"Kabeljau in Aspik","author":"Steffen","date":"19. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 1 EL Zitronensaft 1\/8 l Wasser 1 TL Salz Pfeffer 300 g Kabeljaufilet 250 g Gr\u00fcner Spargel 1 TL Gek\u00f6rnte Gem\u00fcsebr\u00fche, eventuell mehr 12 Blatt Weisse Gelatine 300 g Krabbenfleisch Zubereitung Wasser mit Zitronensaft, Salz und Pfeffer aufkochen. Fisch hineingeben und bei milder Hitze 7-8 Minuten gar ziehen lassen.\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":929,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/02\/24\/kalbfleischtopf-mit-grunem-spargel\/","url_meta":{"origin":1728,"position":4},"title":"Kalbfleischtopf mit Gr\u00fcnem Spargel","author":"Steffen","date":"24. Februar 2024","format":false,"excerpt":"Gemini! Erzeuge eine poetische Beschreibung des folgenden Bildes: Ein Teller voller K\u00f6stlichkeiten, pr\u00e4sentiert auf einem rustikalen Holztisch. Saftiges Kalbfilet, zart und rosa, umgeben von knackigen Spargelstangen. Eine cremige Sauce, karamellfarben und gl\u00e4nzend, umh\u00fcllt die Zutaten wie ein samtiger Mantel. Ein paar karamellisierte Zwiebeln, setzen s\u00fc\u00dfe Akzente. Ein Hauch von Petersilie,\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/Firefly-Kalbfleischtopf-mit-Gruenem-Spargel-30580-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1772,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/19\/spaghetti-mit-spargel-und-kaiserschoten-an-schinkenchips\/","url_meta":{"origin":1728,"position":5},"title":"Spaghetti mit Spargel und Kaiserschoten an Schinkenchips","author":"Steffen","date":"19. 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