{"id":1747,"date":"2011-05-15T15:11:58","date_gmt":"2011-05-15T15:11:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1747"},"modified":"2011-05-15T15:11:58","modified_gmt":"2011-05-15T15:11:58","slug":"spargel-in-barlauch-schinkencrepes-mit-frischkase-und-ajwar","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/15\/spargel-in-barlauch-schinkencrepes-mit-frischkase-und-ajwar\/","title":{"rendered":"Spargel in B\u00e4rlauch-Schinkencr\u00eapes mit Frischk\u00e4se und Ajwar"},"content":{"rendered":"

Zutaten
\n600 Gramm Spargel (wahlweise gr\u00fcner oder wei\u00dfer)
\n1 TL Butter
\n1\/2 TL Zucker
\nTeig<\/em>
\n150 Gramm Weizenmehl
\n3 Eier
\n80 ml Milch
\n150 Gramm gekochter B\u00e4rlauchschinken
\nSalz
\nPfeffer
\n1\/2 TL frische Dillspitzen
\n2 EL \u00d6l
\n4 EL Frischk\u00e4se
\n4 EL Ajwar (Paprika-Paste)
\n1 Sch\u00e4lchen Basilikumkresse <\/p>\n

Zubereitung
\nGr\u00fcnen Spargel von der Mitte nach unten sch\u00e4len (wei\u00dfen Spargel von oben nach unten), Enden abschneiden und in leichtem Salzwasser mit Butter und Zucker bissfest kochen. B\u00e4rlauchschinken in W\u00fcrfel schneiden, Kresse abschneiden, waschen.
\nAus Weizenmehl, Eiern, Milch, Salz und Pfeffer einen Teig r\u00fchren, B\u00e4rlauchschinken und Dill zugeben, daraus in beschichteter Pfanne mit wenig \u00d6l d\u00fcnne Cr\u00eapes ausbacken. Den Spargel auf den Cr\u00eape legen, etwas Frischk\u00e4se darauf geben, zusammenrollen und mit Ajwar verfeinern. Zum Schluss mit der Kresse bestreuen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 600 Gramm Spargel (wahlweise gr\u00fcner oder wei\u00dfer) 1 TL Butter 1\/2 TL Zucker Teig 150 Gramm Weizenmehl 3 Eier 80 ml Milch 150 Gramm gekochter B\u00e4rlauchschinken Salz Pfeffer 1\/2 TL frische Dillspitzen 2 EL \u00d6l 4 EL Frischk\u00e4se 4 EL Ajwar (Paprika-Paste) 1 Sch\u00e4lchen Basilikumkresse Zubereitung Gr\u00fcnen Spargel von der Mitte nach unten sch\u00e4len … <\/p>\n

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":[27,18],"tags":[343,17],"class_list":["post-1747","post","type-post","status-publish","format-standard","hentry","category-geback","category-gemuse","tag-crepes","tag-spargel","item-wrap"],"yoast_head":"\nSpargel 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Die\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & 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":1789,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/20\/spargel-in-krautercrepes\/","url_meta":{"origin":1747,"position":5},"title":"Spargel in Kr\u00e4utercrepes","author":"Steffen","date":"20. Mai 2011","format":false,"excerpt":"Zutaten 150 g Mehl 1\/8 l Milch Salz 3 Eier 1 Prise Muskatnuss 70 g Butter 1 kg weisser Spargel 2 El frische, gehackte Kruter (z.B. Dill und Petersilie) 1 Prise Zucker Zubereitung 1. Mehl, Milch und 4 El Wasser gut miteinander verr\u00fchren. Dann die Eier zuf\u00fcgen. 30 g Fett\u2026","rel":"","context":"In "Eiergerichte"","block_context":{"text":"Eiergerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eiergerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=1747"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1747\/revisions"}],"predecessor-version":[{"id":1748,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1747\/revisions\/1748"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}