{"id":1752,"date":"2011-05-15T20:20:59","date_gmt":"2011-05-15T20:20:59","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1752"},"modified":"2011-05-15T20:20:59","modified_gmt":"2011-05-15T20:20:59","slug":"spargel-mit-frittierter-krauterbutter-und-oliven","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/15\/spargel-mit-frittierter-krauterbutter-und-oliven\/","title":{"rendered":"Spargel mit frittierter Kr\u00e4uterbutter und Oliven"},"content":{"rendered":"

Zutaten<\/strong>
\n16 Stangen wei\u00dfer Spargel
\n20 schwarze Oliven
\n1 Bund gemischte Kr\u00e4uter (Estragon, Petersilie, Schnittlauch, Kerbel)
\n1\/2 Liter Traubenkern\u00f6l oder Erdnuss\u00f6l
\n125 g Butter
\n1 Knoblauchzehe
\n1\/2 Bio-Zitrone
\nSalz
\nPfeffer
\nZucker
\n2 Eier
\n4-5 EL Mehl
\n4-5 EL Paniermehl <\/p>\n

Zubereitung<\/strong>
\n1. F\u00fcr die Kr\u00e4uterbutter Kr\u00e4uter waschen, trockentupfen, fein hacken. Einige Bl\u00e4ttchen f\u00fcr die Garnitur zur\u00fcckbehalten. Zimmerwarme Butter mit zerdr\u00fccktem Knoblauch, abgeriebener Schale und Saft der halben Zitrone, Salz und Pfeffer und den Kr\u00e4utern gut vermischen. Butter in Folie packen und mit dem Nudelholz oder Schneidbrett zu einer etwa 1 cm dicken Platte formen. 30 Minuten tiefk\u00fchlen. Auspacken und in kleine quadratische oder dreieckige Portionen schneiden. Butterst\u00fccke in Mehl, verschlagenem Ei und Paniermehl wenden. Wieder einpacken und 20 Minuten tiefk\u00fchlen. Erneut wie zuvor panieren, bis eine dicke Schicht entstanden ist. Butter erst direkt vor der Verarbeitung aus dem Tiefk\u00fchler nehmen.
\n2. Spargel sch\u00e4len, untere Enden abschneiden, Stangen quer halbieren. In 15-20 Minuten in kochendem Salzwasser mit etwas Zucker garen. In der Zwischenzeit Oliven entkernen, dabei halbieren und das \u00d6l auf etwa 160 \u00b0C erhitzen. Ist das \u00d6I hei\u00df genug, steigen vom Stiel eines trockenen Holzl\u00f6ffels sofort kleine Bl\u00e4schen auf.
\n3. Butterst\u00fccke mit dem Schauml\u00f6ffel ins hei\u00dfe \u00d6l geben, goldbraun frittieren, herausnehmen, auf K\u00fcchenkrepp abtropfen lassen. Spargel mit der frittierten Kr\u00e4uterbutter auf vorgew\u00e4rmten Tellern anrichten, mit grob gehackten Kr\u00e4utern bestreuen. Dazu schmecken neue Kartoffeln.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 16 Stangen wei\u00dfer Spargel 20 schwarze Oliven 1 Bund gemischte Kr\u00e4uter (Estragon, Petersilie, Schnittlauch, Kerbel) 1\/2 Liter Traubenkern\u00f6l oder Erdnuss\u00f6l 125 g Butter 1 Knoblauchzehe 1\/2 Bio-Zitrone Salz Pfeffer Zucker 2 Eier 4-5 EL Mehl 4-5 EL Paniermehl Zubereitung 1. F\u00fcr die Kr\u00e4uterbutter Kr\u00e4uter waschen, trockentupfen, fein hacken. Einige Bl\u00e4ttchen f\u00fcr die Garnitur zur\u00fcckbehalten. … <\/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":[18],"tags":[17],"class_list":["post-1752","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-spargel","item-wrap"],"yoast_head":"\nSpargel mit frittierter 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