{"id":1776,"date":"2024-05-19T20:07:06","date_gmt":"2024-05-19T20:07:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1776"},"modified":"2025-03-30T16:47:12","modified_gmt":"2025-03-30T16:47:12","slug":"frittierter-spargel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/05\/19\/frittierter-spargel\/","title":{"rendered":"Frittierter Spargel"},"content":{"rendered":"
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Frittierter Spargel<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Gericht <\/span>Gem\u00fcse<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
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  • Salz<\/span><\/li>
  • 1<\/span> Becher<\/span> Creme fraiche<\/span> 150g<\/span><\/li>
  • 1<\/span> Prise<\/span> Zucker<\/span><\/li>
  • 4<\/span> El<\/span> Salatmayonnaise<\/span><\/li>
  • 1<\/span> Tl<\/span> Butter<\/span><\/li>
  • 8<\/span> Scheiben<\/span> Toastbrot<\/span><\/li>
  • weisser Pfeffer<\/span><\/li>
  • 100<\/span> g<\/span> Parmesan<\/span><\/li>
  • 1<\/span> Bund<\/span> Dill<\/span><\/li>
  • 2<\/span> Eier<\/span><\/li>
  • 1<\/span> Bund<\/span> Petersilie<\/span><\/li>
  • 1<\/span> kg<\/span> Frittierfett<\/span><\/li>
  • 1,5<\/span> kg<\/span> weisser Spargel<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
    <\/div> <\/h3>
    • F\u00fcr die So\u00dfe Creme fraiche und Mayonnaise verr\u00fchren. Mit Salz und Pfeffer abschmecken. Dill und Petersilie waschen. Etwas Petersilie zum Garnieren aufheben. Restliche Kr\u00e4uter trockentupfen, hacken und in die So\u00dfe r\u00fchren.<\/div><\/li>
    • Spargel sch\u00e4len. Dann die Stangen in gleich gro\u00dfe St\u00fccke schneiden.<\/div><\/li>
    • In einem gro\u00dfen Topf Salzwasser mit Zucker und Fett zum Kochen bringen. Die Spargelst\u00fccke hineingeben und darin 6 bis 8 Minuten kochen.<\/div><\/li>
    • Mit einer Schaumkelle herausnehmen, abtropfen und ausk\u00fchlen lassen.<\/div><\/li>
    • Toastbrot entrinden. Jeweils 2 Scheiben gegeneinander reiben, so dass feine Krumen entstehen. Parmesan reiben und mit Brotkrumen mischen. Auf einen Teller geben. Eier ebenfalls auf einen Teller geben und mit einer Gabel verschlagen. Die Spargelst\u00fccke nun zun\u00e4chst in Ei, dann in dem Brot-K\u00e4se-Gemisch von allen Seiten wenden.<\/div><\/li>
    • Fett in einer Fritteuse auf 175\u00b0C erhitzen. Die panierten Spargelst\u00fccke portionsweise goldgelb frittieren und abtropfen lassen. Spargelst\u00fccke auf einer Platte mit Petersilie garniert anrichten. Mit der So\u00dfe servieren. Dazu schmeckt luftgetrockneter Schinken.<\/div><\/li><\/ul><\/div><\/div>\n
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       <\/p>\n","protected":false},"excerpt":{"rendered":"

       <\/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-1776","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-spargel","item-wrap"],"yoast_head":"\nFrittierter Spargel<\/title>\n<meta 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Mai 2024","format":false,"excerpt":"Spargel mit Frischk\u00e4se gratiniert und Kr\u00e4uter-Kartoffelkl\u00f6\u00dfen 1 kg Spargel300 g Parmaschinken in Streifen3 EL Schichtk\u00e4se3 EL Creme fraiche1 Bund Rauke (gehackt)0.5 Bund Petersilie (gehackt)Meersalzschwarzer Pfeffer250 g Kartoffeln (mehlig)25 g Mehl 2 (gehackt)2 EL Petersilie (gehackt)1 EiSalzPfeffer1 EL Rauke F\u00fcr den Spargelgratin Schichtk\u00e4se durch ein Sieb dr\u00fccken und mit Creme fra\u00eeche\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-au-gratin-with-cream-cheese-and-herb-potato-dumplings-tender-green-and-white-aspa-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1752,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/15\/spargel-mit-frittierter-krauterbutter-und-oliven\/","url_meta":{"origin":1776,"position":3},"title":"Spargel mit frittierter Kr\u00e4uterbutter und Oliven","author":"Steffen","date":"15. Mai 2011","format":false,"excerpt":"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\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":"","width":0,"height":0},"classes":[]},{"id":1674,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/05\/13\/spargel-mit-lachsfilet\/","url_meta":{"origin":1776,"position":4},"title":"Spargel mit Lachsfilet","author":"Steffen","date":"13. Mai 2024","format":false,"excerpt":"Spargel mit Lachsfilet 4 TK-Lachsfilets (je etwa 150 g)200 g wei\u00dfer Spargel200 g gr\u00fcner Spargel1 mittlere M\u00f6hre100 g Zuckerschoten30 g Butter2 EL Gem\u00fcsebr\u00fche1 Prise Zucker1 Becher Creme FraicheSpeise\u00f6l1\/2 Orange Lachsfilets nach Packungsanleitung auf einem Sieb auftauen lassen. Spargel, M\u00f6hre sowie Zuckerschoten waschen und abtropfen lassen. Untere Enden vom Spargel abschneiden,\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/05\/Firefly-Spargel-with-Salmon-Fillet-perfectly-cooked-tender-green-asparagus-spears-paired-with-a-jui-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1764,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/18\/quiche-mit-spargel-und-raucherlachs\/","url_meta":{"origin":1776,"position":5},"title":"Quiche mit Spargel und R\u00e4ucherlachs","author":"Steffen","date":"18. Mai 2011","format":false,"excerpt":"Zutaten 200 Gramm Mehl 100 Gramm kalte Butter 1 Ei Salz Belag 1 kg Gr\u00fcner Spargel 1 Bund Fr\u00fchlingszwiebeln 2 EL Butter 200 Gramm R\u00e4ucherlachs in d\u00fcnnen Scheiben 250 Gramm Creme fraiche 2 Eier 1 Messerspitze Cayennepfeffer Pfeffer & Salz Zubereitung Das gesiebte Mehl mit der Butter zu einem Teig\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"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\/1776","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=1776"}],"version-history":[{"count":3,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1776\/revisions"}],"predecessor-version":[{"id":9134,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1776\/revisions\/9134"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}