{"id":1793,"date":"2011-05-21T17:55:40","date_gmt":"2011-05-21T17:55:40","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1793"},"modified":"2011-05-21T17:55:40","modified_gmt":"2011-05-21T17:55:40","slug":"spargel-auflauf","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/21\/spargel-auflauf\/","title":{"rendered":"Spargel-Auflauf"},"content":{"rendered":"

Zutaten<\/strong>
\n1,5 kg Spargel
\nSalz
\n1 TL Zucker
\nPfeffer aus der M\u00fchle
\n1\/2 l Br\u00fche (Instant)
\nMuskatnuss (frisch gerieben)
\n8 Eier
\n200 g gekochter Schinken
\n60 g Butter oder Magarine
\nFett f\u00fcr die Auflaufform
\n30 g Mehl
\n5 EL Semmelbr\u00f6sel
\n1 Bund Schnittlauch
\n50 g Gruyere (oder ein anderer Hartk\u00e4se)<\/p>\n

Zubereitung
\n1. Spargel schaelen, halbieren und zusammen mit dem Zucker in die kochende
\nBr\u00fche geben. 15 bis 20 Minuten garen. In der Zwischenzeit die Eier 10 Minuten
\nkochen.
\n2. 30 g Butter oder Magarine in einem Topf schmelzen lassen. Mehl einr\u00fchren und anschwitzen. Spargelbr\u00fche dazugiessen und aufkochen lassen.
\n5 Minuten bei milder Hitze kochen.
\n3. K\u00e4se raffeln, in die Sauce r\u00fchren und darin schmelzen lassen. Mit Salz,
\nPfeffer und Muskatnuss w\u00fcrzen.
\n4. Schinken in Streifen schneiden, Eier abschrecken, pellen und in Scheiben
\nschneiden. Die H\u00e4lfte der Eischeiben in eine gefettete Auflaufform legen.
\nSchinken darauf verteilen, die H\u00e4lfte der Sauce dar\u00fcber geben, den gut
\nabgetropften Spargel darauf verteilen. Restliche Sauce und restliche Eischeiben
\ndar\u00fcbergeben.
\n5. Restliche Butter oder Magarine in einem Topf schmelzen lassen, die Semmelbr\u00f6sel darin leicht anr\u00f6sten und \u00fcber den Auflauf geben. Im vorgeheizten Backofen bei 225\u00b0C (Gas 4) auf der mittleren Einschubleiste 10 bis 15 Minuten \u00fcberbacken. Schnittlauch in R\u00f6llchen schneiden und dar\u00fcber verteilen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1,5 kg Spargel Salz 1 TL Zucker Pfeffer aus der M\u00fchle 1\/2 l Br\u00fche (Instant) Muskatnuss (frisch gerieben) 8 Eier 200 g gekochter Schinken 60 g Butter oder Magarine Fett f\u00fcr die Auflaufform 30 g Mehl 5 EL Semmelbr\u00f6sel 1 Bund Schnittlauch 50 g Gruyere (oder ein anderer Hartk\u00e4se) Zubereitung 1. Spargel schaelen, halbieren … <\/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":[77],"tags":[17],"class_list":["post-1793","post","type-post","status-publish","format-standard","hentry","category-auflauf","tag-spargel","item-wrap"],"yoast_head":"\nSpargel-Auflauf<\/title>\n<meta name=\"description\" content=\"- Spargel-Auflauf\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/21\/spargel-auflauf\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spargel-Auflauf\" \/>\n<meta property=\"og:description\" content=\"- Spargel-Auflauf\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/21\/spargel-auflauf\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-05-21T17:55:40+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/21\\\/spargel-auflauf\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/21\\\/spargel-auflauf\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Spargel-Auflauf\",\"datePublished\":\"2011-05-21T17:55:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/21\\\/spargel-auflauf\\\/\"},\"wordCount\":203,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Spargel\"],\"articleSection\":[\"Auflauf\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/21\\\/spargel-auflauf\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/21\\\/spargel-auflauf\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/21\\\/spargel-auflauf\\\/\",\"name\":\"Spargel-Auflauf\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-05-21T17:55:40+00:00\",\"description\":\"- Spargel-Auflauf\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/21\\\/spargel-auflauf\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/21\\\/spargel-auflauf\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/21\\\/spargel-auflauf\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Spargel-Auflauf\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Februar 2024","format":false,"excerpt":"Spargelauflauf 1 kg Spargel500 g Breite Bandnudeln200 ml Sauerrahm3 EL Zimmerwarme Butter200 g Gekochter Schinken200 g Emmentaler1 Bund SchnittlauchSalzPfeffer (nach Belieben)Frisch geriebene Muskatnuss Der Spargel wird gewaschen und gesch\u00e4lt. Dann entfernt man das holzige Ende und schneidet die Stangen in etwa 3 cm lange St\u00fccke. Das Wasser zum Kochen bringen\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\/04\/Firefly-Asparagus-casserole-20989-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1802,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/22\/spargelkuchen\/","url_meta":{"origin":1793,"position":2},"title":"Spargelkuchen","author":"Steffen","date":"22. Mai 2011","format":false,"excerpt":"Zutaten F\u00fcr den M\u00fcrbeteig Salz 200 g Mehl 1 Prise Zucker 100 g Butter 1 TL Butter 1 Ei 200 g Kasseler-Aufschnitt 1 TL Salz 100 g mittelalter Gouda Mehl zum Ausrollen 1 Becher Schlagsahne (250 g) F\u00fcr die F\u00fcllung 3 Eier 500 g d\u00fcnner, weisser Spargel weisser Pfeffer 250\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1789,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/20\/spargel-in-krautercrepes\/","url_meta":{"origin":1793,"position":3},"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":[]},{"id":1699,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/05\/13\/erbsenravioli-mit-morcheln-und-spargel\/","url_meta":{"origin":1793,"position":4},"title":"Erbsenravioli mit Morcheln und Spargel","author":"Steffen","date":"13. Mai 2024","format":false,"excerpt":"\u00a0 Erbsenravioli mit Morcheln und Spargel Teig und F\u00fcllung300 g doppelgriffiges Mehl (ersatzweise Instantmehl)120 g Hartweizengrie\u00df4 Eier3 EL mildes Oliven\u00f6lSalz2 Kartoffeln (ca. 250 g)1\/4 l Gem\u00fcsebr\u00fche1\/2 kleines Lorbeerblatt1 kleine getrocknete Chilischote1\/2 Knoblauchzehe (gesch\u00e4lt)400 g gr\u00fcne Erbsen (blanchiert)CayennepfefferMuskatnuss (frisch gerieben)1 EL braune ButterMehl zum Ausrollen2 Eiwei\u00dfGem\u00fcse:200 g kleine Morcheln250 g wei\u00dfer\u2026","rel":"","context":"In "Hauptgerichte"","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\/05\/Firefly-A-plate-of-delicate-pea-ravioli-beautifully-arranged-and-topped-with-sauteed-morels-and-ten-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1127,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/02\/28\/spargel-mit-mozzarella-schinken-packchen\/","url_meta":{"origin":1793,"position":5},"title":"Spargel mit Mozzarella-Schinken-P\u00e4ckchen","author":"Steffen","date":"28. Februar 2024","format":false,"excerpt":"Spargel mit Mozzarella-Schinken-P\u00e4ckchen 250 g Spargel (wei\u00df)250 g Spargel (gr\u00fcn)Salz1 EL Butter (1)Zucker1 Bund Salbei (Bl\u00e4tter, ca. 30 g)400 g Mozzarella (2 P\u00e4ckchen)Pfeffer8 Scheiben Parmaschinken (d\u00fcnn)90 g Butter (2)1 EL Zitronensaft Spargel waschen und putzen. Wei\u00dfen Spargel komplett, bei dem gr\u00fcnen Spargel nur das untere Drittel sch\u00e4len. Salzwasser mit Butter\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\/04\/Firefly-Asparagus-with-mozzarella-and-ham-parcels-11732-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1793","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=1793"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1793\/revisions"}],"predecessor-version":[{"id":1794,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1793\/revisions\/1794"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}