{"id":1802,"date":"2011-05-22T11:54:02","date_gmt":"2011-05-22T11:54:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1802"},"modified":"2011-05-22T11:54:02","modified_gmt":"2011-05-22T11:54:02","slug":"spargelkuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/22\/spargelkuchen\/","title":{"rendered":"Spargelkuchen"},"content":{"rendered":"

Zutaten<\/strong>
\nF\u00fcr den M\u00fcrbeteig <\/em>
\nSalz
\n200 g Mehl
\n1 Prise Zucker
\n100 g Butter
\n1 TL Butter
\n1 Ei
\n200 g Kasseler-Aufschnitt
\n1 TL Salz
\n100 g mittelalter Gouda
\nMehl zum Ausrollen
\n1 Becher Schlagsahne (250 g)
\nF\u00fcr die F\u00fcllung
\n3 Eier
\n500 g d\u00fcnner, weisser Spargel
\nweisser Pfeffer
\n250 g gr\u00fcner Spargel
\ngeriebene Muskatnuss <\/p>\n

Zubereitung
\n1. Mehl auf eine Arbeitsfl\u00e4che geben. In die Mitte eine Vertiefung dr\u00fccken. Gut gek\u00fchltes Fett in Fl\u00f6ckchen, Ei und Salz hineingeben. Mit einem Messer durchhacken, bis sich die Zutaten etwas verbunden haben. Dann mit den H\u00e4nden schnell einen glatten Teig zusammenkneten. Teig zu einer Kugel formen und in Folie gewickelt 30 Minuten kalt stellen.
\n2. Weissen Spargel d\u00fcnn sch\u00e4len und die Enden etwas abschneiden. Gr\u00fcnen Spargel waschen, entweder am unteren Ende d\u00fcnn sch\u00e4len oder die Enden grossz\u00fcgig abschneiden. Spargel in ca 4 cm lange St\u00fccke schneiden. In kochendem Salzwasser mit Zucker und Fett 10 bis 12 Minuten garen. Dann abtropfen lassen.
\n3. Kasseler in Streifen schneiden. Kaese grob raspeln. Sahne, Eier und K\u00e4se verquirlen. Danach mit Salz, Pfeffer und Muskatnuss abschmecken.
\n4. M\u00fcrbeteig auf einer bemehlten Arbeitsfl\u00e4che 1\/2 cm d\u00fcnn ausrollen und eine Springform (26 cm Durchmesser) damit auslegen. Dabei den Rand 4 cm hochziehen und mit einem Kuchenr\u00e4dchen gerade abschneiden. Den Boden mit einer Gabel einstechen.
\n5. Spargel und Kasseler darauf verteilen und die Eisahne dar\u00fcbergiessen. Im vorgeheizten Backofen 45 bis 50 Minuten backen.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 g gr\u00fcner Spargel geriebene Muskatnuss … <\/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":[17],"class_list":["post-1802","post","type-post","status-publish","format-standard","hentry","category-geback","category-gemuse","tag-spargel","item-wrap"],"yoast_head":"\nSpargelkuchen<\/title>\n<meta name=\"description\" content=\"- Spargelkuchen\" \/>\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\/22\/spargelkuchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spargelkuchen\" \/>\n<meta property=\"og:description\" content=\"- Spargelkuchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/22\/spargelkuchen\/\" \/>\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=\"2011-05-22T11:54:02+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\\\/22\\\/spargelkuchen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/22\\\/spargelkuchen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Spargelkuchen\",\"datePublished\":\"2011-05-22T11:54:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/22\\\/spargelkuchen\\\/\"},\"wordCount\":229,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Spargel\"],\"articleSection\":[\"Geb\u00e4ck\",\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/22\\\/spargelkuchen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/22\\\/spargelkuchen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/22\\\/spargelkuchen\\\/\",\"name\":\"Spargelkuchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-05-22T11:54:02+00:00\",\"description\":\"- Spargelkuchen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/22\\\/spargelkuchen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/22\\\/spargelkuchen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/22\\\/spargelkuchen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Spargelkuchen\"}]},{\"@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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Mai 2011","format":false,"excerpt":"Zutaten 200 Gramm wei\u00dfer Stangenspargel 1\/2 TL Zucker 1 TL Butter 1\/2 TL Salz 4 Strauchtomaten (360 g) 2 EL Oliven\u00f6l 1 Schale Broccolikresse (Broccolisprossen) 130 Gramm Weizenmehl 3 Eier 1\/8 Liter Milch 1 kleines Bund B\u00e4rlauch 15 Gramm Oliven\u00f6l Muskat Salz Pfeffer Zubereitung B\u00e4rlauch s\u00e4ubern, Stiele etwas abschneiden, und\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":1749,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/15\/tomaten-garnelen-pizza-mit-grunem-spargel\/","url_meta":{"origin":1802,"position":4},"title":"Tomaten-Garnelen-Pizza mit gr\u00fcnem Spargel","author":"Steffen","date":"15. 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