- \n
- 12 stems of white asparagus (as thick as a finger)<\/li>\n
- 2 kg unwashed sea salt<\/li>\n
- 132 g wheat flour<\/li>\n
- 66 g corn starch<\/li>\n
- 4 whole eggs<\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”4″ parallax_method_1=”off” parallax_method_2=”off” admin_label=”row” _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”1_2″ _builder_version=”3.0.47″][et_pb_text admin_label=”Text” _builder_version=”3.19.18″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” inline_fonts=”Bevan”]<\/p>\n
For the asparagus<\/em><\/p>\n
- \n
- 12 stems of white asparagus (finger-thick)<\/li>\n
- 4 slices of green bacon (approx. 10 cm wide and 5 mm thick)<\/li>\n
- 20 small chanterelles, cleaned<\/li>\n
- 20 small white pearl onions, pickled<\/li>\n
- 2 kg finished salt dough<\/li>\n
- Some butter<\/li>\n
- Salt, freshly ground white pepper<\/li>\n
- Tarragon tips and mini basil for garnishing<\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.0.47″][et_pb_text admin_label=”Text” _builder_version=”3.19.18″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n
For the beer Hollandaise<\/em><\/p>\n
- \n
- 150 ml Helles (Bavarian beer PGI)<\/li>\n
- \u00bd pitted garlic clove<\/li>\n
- \u00bd laurel leaf<\/li>\n
- 1 sprig of thyme<\/li>\n
- 5 peppercorns<\/li>\n
- 1 carnation<\/li>\n
- 1 juniper berry<\/li>\n
- 1 pimento grain<\/li>\n
- 80 g fresh egg yolk<\/li>\n
- 200 g liquid clarified butter<\/li>\n
- Salt, sugar, lemon juice<\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Zeile” _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″][et_pb_text admin_label=”Text” _builder_version=”3.19.18″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n
And this is how it\u2019s done:<\/h4>\n
Salt dough<\/em>
<\/strong>Process the unwashed sea salt together with the wheat flour, corn starch and eggs to make a homogeneous mass.<\/p>\nAsparagus<\/em><\/p>\n
- \n
- Peel the asparagus thinly so that all fibres are removed and toss briefly in butter in a pan.<\/li>\n
- Then wrap 3 sticks of asparagus closely together in the green bacon. Line a baking tray with baking paper and place a part of the salt dough, about 1 cm thick, on the paper, the size of the asparagus bundle. Place the asparagus bundle on top and in a 1 cm thick layer wrap the asparagus bundle with the salt dough and press down firmly. Do the same with the remaining 3 asparagus bundles.<\/li>\n
- Cook in a preheated oven at 200\u00b0C for approx. 15 minutes so that the asparagus is still \u201cal dente\u201d. Then take the asparagus bundles out of the oven and let them steep for about 3-4 minutes.<\/li>\n
- During this time, toss the washed and dried chanterelles with butter, salt and pepper and keep warm until serving.<\/li>\n
- Cut the pearl onions in half and flame them with a Bunsen burner until they are ready to serve.<\/li>\n<\/ul>\n
Beer Hollandaise<\/em><\/p>\n
- \n
- Heat the beer (do not boil) and let the aromas infuse for about 10 minutes.<\/li>\n
- Strain the beer spice brew through a fine sieve.<\/li>\n
- Beat the beer brew and the egg yolk in a bowl on the water bath until frothy and slowly stir in the lukewarm clarified butter. Season to taste with salt, sugar and lemon juice. Cover and place in a warm water bath until serving.<\/li>\n<\/ul>\n
Veal head<\/em><\/p>\n
- \n
- Wash the veal head thoroughly, shave it and remove all cartilage. Bring the curing salt and water to the boil once in a saucepan, then remove the saucepan from the heat and allow the curing brine to cool. Layer the veal head tightly in a large pot or stainless steel bowl and pour over the brine completely. Then cover and put in the fridge for 3 days.<\/li>\n
- Remove the veal head from the curing brine and place in a large pot. Peel the carrot and onion, chop coarsely and add.<\/li>\n
- Clean the celery, cut coarsely and add. Then fill with enough cold water to completely cover the veal head. Add the peppercorns, juniper berries, pimento and bay leaf and bring to the boil slowly.<\/li>\n
- Cook the veal head at medium heat for about 1 – 2 hours until soft. Remove the soft veal head and remove the rind while still hot.<\/li>\n
- Cut the veal head meat immediately into pieces and season with salt, freshly ground white pepper and freshly grated nutmeg. Then mix the mustard, some white wine vinegar and the port wine reduction, mix with the spiced veal head meat and season to taste. Line a terrine mould with cling film and press the still warm veal head pieces firmly into the mould. Then weigh it down well and put it in the fridge for at least 12 hours.<\/li>\n
- Before serving, remove the pressed veal head from the mould and cut 8 slices about 5 mm thick into fine cubes.<\/li>\n<\/ul>\n
Serving<\/strong><\/p>\n
- \n
- Place the asparagus in the middle of the plate, place the veal head cubes, chanterelles and pearl onions on top and garnish with the tarragon tips and mini-basil leaves. Pour the beer-Hollandaise over the asparagus at the table.<\/li>\n<\/ul>\n
Tip<\/strong><\/p>\n
You can also use the recipe for green asparagus. Green asparagus is not another type of asparagus. It is like a sibling of white asparagus stalks that were not allowed to grow under the ground, but on the surface of the earth. Photosynthesis gives the asparagus its green colour. Its taste is slightly heartier than that of its relatives that grow underground.<\/p>\n
Source of recipe: Christian J\u00fcrgens | WeltGenussErbe Bayern. This recipe first appeared on www.weltgenusserbe.eu<\/a>. There you will also find other recipes that Christian J\u00fcrgens created especially for WeltGenussErbe Bayern. You can find more information about the partnership under Partners<\/a>.
Source of image: WeltGenussErbe Bayern.<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.0.47″ custom_padding=”0px|0px|0px|0px”][et_pb_row use_custom_gutter=”on” gutter_width=”4″ custom_padding=”0px|0px|0px|0px” admin_label=”row” _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”1_2″ _builder_version=”3.0.47″][et_pb_image src=”https:\/\/christianjuergens.de\/wp-content\/uploads\/csm_Weltgenuss_Juergens-Spargel-1_ca9c5c4a8c-1.jpg” admin_label=”Bild” _builder_version=”3.0.74″ animation_style=”slide” animation_direction=”left” animation_duration=”500ms” animation_intensity_slide=”10%”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.0.47″][et_pb_text admin_label=”Text” _builder_version=”3.19.18″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”] Ingredients For the salt dough 12 stems of white asparagus (as thick as a finger) 2 kg unwashed sea salt 132 g wheat flour 66 g […]<\/p>\n","protected":false},"author":1,"featured_media":1613,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"
\r\n BAYRISCHER SPARGEL IM SALZTEIG<\/h2>\r\n<\/header>
![\"\"](\"https:\/\/christianjuergens.de\/wp-content\/uploads\/csm_Weltgenuss_Juergens-Spargel-1_ca9c5c4a8c-300x200.jpg\")
\r\nBayrischer Spargel im Salzteig \/ Quelle Christian J\u00fcrgens<\/p>\r\nZutaten<\/strong>\r\n\r\nF\u00fcr den Salzteig<\/strong>\r\n
- \r\n \t
- 12 Stangen wei\u00dfer Spargel (fingerdick)\u2013 2 kg ungewaschenes Meersalz<\/li>\r\n \t
- 132 g Weizenmehl<\/li>\r\n \t
- 66 g Maisst\u00e4rke<\/li>\r\n \t
- 4 ganze Eier<\/li>\r\n<\/ul>\r\nF\u00fcr den Spargel<\/strong><\/div>\r\n
- \r\n \t
- 12 Stangen wei\u00dfer Spargel (fingerdick)\u2013 4 Scheiben Gr\u00fcner Speck (ca. 10 cm breit und 5 mm dick)<\/li>\r\n \t
- 20 kleine Pfifferlinge, geputzt<\/li>\r\n \t
- 20 kleine wei\u00dfe Perlzwiebeln, eingelegt<\/li>\r\n \t
- 2 kg fertiger Salzteig<\/li>\r\n \t
- etwas Butter<\/li>\r\n \t
- Salz, wei\u00dfer Pfeffer aus der M\u00fchle<\/li>\r\n \t
- Estragon-Spitzen und Mini-Basilikum zur Garnitur<\/li>\r\n<\/ul>\r\nF\u00fcr die Bier-Hollandaise<\/strong>\r\n
- \r\n \t
- 150 ml Helles (Bayerisches Bier g.g.A.)<\/li>\r\n \t
- \u00bd entkeimte Knoblauchzehe<\/li>\r\n \t
- \u00bd Lorbeerblatt<\/li>\r\n \t
- 1 Zweig Thymian<\/li>\r\n \t
- 5 Pfefferk\u00f6rner<\/li>\r\n \t
- 1 Nelke<\/li>\r\n \t
- 1 Wacholderbeere<\/li>\r\n \t
- 1 Pimentkorn<\/li>\r\n \t
- 80 g frisches Eigelb<\/li>\r\n \t
- 200 g fl\u00fcssige gekl\u00e4rte Butter<\/li>\r\n \t
- Salz, Zucker, Zitronensaft<\/li>\r\n<\/ul>\r\nUnd so wird\u2019s gemacht:<\/strong>\r\n\r\n
Der Salzteig<\/strong><\/p>\r\n
Das ungewaschene Meersalz zusammen mit dem Weizenmehl, der Maisst\u00e4rke und den Eiern zu einer homogenen Masse verarbeiten.<\/p>\r\n
Der Spargel<\/strong><\/p>\r\n\r\n
- \r\n \t
- Den Spargel d\u00fcnn absch\u00e4len, so dass alle Fasern entfernt sind und in einer Pfanne kurz in Butter anschwenken.<\/li>\r\n \t
- Anschlie\u00dfend jeweils 3 Stangen Spargel eng aneinander liegend in den gr\u00fcnen Speck einschlagen. Ein Backblech mit Backpapier auslegen und in der Gr\u00f6\u00dfe des Spargelpakets einen Teil des Salzteiges, ca. 1 cm dick auf das Papier geben. Das Spargelpaket darauf platzieren und in einer 1 cm dicken Schicht das Spargelpaket mit dem Salzteig umh\u00fcllen und fest andr\u00fccken. So auch mit den restlichen 3 Spargelpaketen verfahren.<\/li>\r\n \t
- Im vorgeheizten Backofen bei 200\u00b0C ca. 15 Minuten garen, so dass der Spargel noch Biss hat. Dann die Spargelpakete aus dem Ofen nehmen und ca. 3-4 Minuten ziehen lassen.<\/li>\r\n \t
- In dieser Zeit, die gewaschenen und getrockneten Pfifferlinge mit Butter, Salz und Pfeffer anschwenken und bis zum Servieren warmstellen.\r\nDie Perlzwiebeln halbieren und mit einem Bunsenbrenner abflammen und bis zum Servieren parat stellen.<\/li>\r\n<\/ul>\r\nDie Bier-Hollandaise<\/strong>\r\n
- \r\n \t
- Bier erw\u00e4rmen (nicht kochen) und die Aromaten ca. 10 Minuten darin ziehen lassen.<\/li>\r\n \t
- Den Bier-Gew\u00fcrzsud durch ein feines Sieb passieren.<\/li>\r\n \t
- Den Bier Sud und das Eigelb in einer Sch\u00fcssel auf dem Wasserbad schaumig schlagen und die lauwarme gekl\u00e4rte Butter langsam einr\u00fchren. Anschlie\u00dfend mit Salz, Zucker und Zitronensaft abschmecken. Bis zum Servieren auf einem warmen Wasserbad abgedeckt parat stellen.<\/li>\r\n<\/ul>\r\nDer Kalbskopf<\/strong>\r\n
- \r\n \t
- Die Kalbskopfmaske gr\u00fcndlich waschen, rasieren und von s\u00e4mtlichen Knorpeln befreien. Das P\u00f6kelsalz mit dem Wasser in einem Topf einmal aufkochen lassen, dann den Topf vom Herd nehmen und die P\u00f6kellake abk\u00fchlen lassen. Die Kalbskopfmaske eng in einen gro\u00dfen Topf oder in eine Edelstahlsch\u00fcssel schichten und vollst\u00e4ndig mit der P\u00f6kellake \u00fcbergie\u00dfen. Dann abdecken und 3 Tage in den K\u00fchlschrank stellen.<\/li>\r\n \t
- Die Kalbskopfmaske aus der P\u00f6kellake nehmen und in einen gro\u00dfen Topf legen. Die Karotte und die Zwiebel sch\u00e4len, grob schneiden und zugeben.<\/li>\r\n \t
- Den Staudensellerie putzen, grob schneiden und zugeben. Dann mit so viel kaltem Wasser auff\u00fcllen, dass die Kalbskopfmaske vollst\u00e4ndig bedeckt ist. Die Pfefferk\u00f6rner, die Wacholderbeeren, das Pimentkorn und das Lorbeerblatt zugeben und alles langsam zum Kochen bringen.\r\nDie Kalbskopfmaske bei mittlerer Hitze ca. 1 \u2013 2 Stunden kochen lassen, bis sie weich ist. Die weiche Kalbskopfmaske herausnehmen und noch hei\u00df die Schwarte abl\u00f6sen.<\/li>\r\n \t
- Das Kalbskopffleisch sofort in St\u00fccke schneiden und mit Salz, frisch gemahlenem wei\u00dfen Pfeffer, frisch geriebener Muskatnuss w\u00fcrzen. Dann den Senf, etwas Wei\u00dfweinessig und die Portweinreduktion verr\u00fchren, mit dem gew\u00fcrzten Kalbskopffleisch vermengen und abschmecken. Eine Terrinenform mit Frischhaltefolie auskleiden und die noch warmen Kalbskopfst\u00fccke fest in die Form dr\u00fccken. Dann gut beschweren und mindestens 12 Stunden in den K\u00fchlschrank stellen.<\/li>\r\n \t
- Vor dem Anrichten den gepressten Kalbskopf aus der Form st\u00fcrzen und 8 ca. 5 mm dicke Scheiben herunter schneiden und diese zu feinen W\u00fcrfeln verarbeiten.<\/li>\r\n<\/ul>\r\nAnrichten und Fertigstellen<\/strong>\r\n
- \r\n \t
- Den Spargel mittig auf dem Teller platzieren, die Kalbskopfw\u00fcrfel, Pfifferlinge und Perlzwiebeln darauf setzen und mit den Estragon-Spitzen und Bl\u00e4ttchen vom Mini-Basilikum ausgarnieren. Am Tisch den Spargel mit der Bier-Hollandaise nappieren.<\/li>\r\n<\/ul>\r\nTipp<\/strong>\r\n\r\nDas Rezept k\u00f6nnen Sie auch f\u00fcr gr\u00fcnen Spargel verwenden. Gr\u00fcner Spargel ist keine andere Spargelsorte. Es sind die Br\u00fcder und Schwestern der wei\u00dfen Spargelstangen, die nicht unter Erde, sondern oberhalb der Erdoberfl\u00e4che wachsen durften. Durch die Photosynthese erh\u00e4lt der Spargel seine gr\u00fcne Farbe. Sein Geschmack ist etwas herzhafter als der seiner Verwandten, die unter der Erde wachsen.\r\n\r\nText-Quelle: Christian J\u00fcrgens\r\nBild-Quelle: Weltgenusserbe Bayern","_et_gb_content_width":"","footnotes":""},"categories":[16],"tags":[],"class_list":["post-1610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-3-stars-home"],"yoast_head":"\n
BAVARIAN ASPARAGUS IN SALT DOUGH - Christian J\u00fcrgens<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BAVARIAN ASPARAGUS IN SALT DOUGH - Christian J\u00fcrgens\" \/>\n<meta property=\"og:description\" content=\"[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.0.47″ custom_padding=”0px|0px|0px|0px”][et_pb_row use_custom_gutter=”on” gutter_width=”4″ custom_padding=”0px|0px|0px|0px” admin_label=”row” _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”1_2″ _builder_version=”3.0.47″][et_pb_image src=”https:\/\/christianjuergens.de\/wp-content\/uploads\/csm_Weltgenuss_Juergens-Spargel-1_ca9c5c4a8c-1.jpg” admin_label=”Bild” _builder_version=”3.0.74″ animation_style=”slide” animation_direction=”left” animation_duration=”500ms” animation_intensity_slide=”10%”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.0.47″][et_pb_text admin_label=”Text” _builder_version=”3.19.18″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”] Ingredients For the salt dough 12 stems of white asparagus (as thick as a finger) 2 kg unwashed sea salt 132 g wheat flour 66 g […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/\" \/>\n<meta property=\"og:site_name\" content=\"Christian J\u00fcrgens\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/christianjuergens.de\" \/>\n<meta property=\"article:published_time\" content=\"2017-07-14T13:25:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-03-02T14:28:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/christianjuergens.de\/wp-content\/uploads\/csm_Weltgenuss_Juergens-Spargel-1_ca9c5c4a8c.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"675\" \/>\n\t<meta property=\"og:image:height\" content=\"451\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin_cj\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin_cj\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/\"},\"author\":{\"name\":\"admin_cj\",\"@id\":\"https:\/\/christianjuergens.de\/#\/schema\/person\/dc5657c0b9cca21977126626e31b37ab\"},\"headline\":\"BAVARIAN ASPARAGUS IN SALT DOUGH\",\"datePublished\":\"2017-07-14T13:25:44+00:00\",\"dateModified\":\"2019-03-02T14:28:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/\"},\"wordCount\":1071,\"publisher\":{\"@id\":\"https:\/\/christianjuergens.de\/#organization\"},\"image\":{\"@id\":\"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/christianjuergens.de\/wp-content\/uploads\/csm_Weltgenuss_Juergens-Spargel-1_ca9c5c4a8c.jpg\",\"articleSection\":[\"3 stars @ home\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/\",\"url\":\"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/\",\"name\":\"BAVARIAN ASPARAGUS IN SALT DOUGH - 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Christian J\u00fcrgens","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/","og_locale":"en_US","og_type":"article","og_title":"BAVARIAN ASPARAGUS IN SALT DOUGH - Christian J\u00fcrgens","og_description":"[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.0.47″ custom_padding=”0px|0px|0px|0px”][et_pb_row use_custom_gutter=”on” gutter_width=”4″ custom_padding=”0px|0px|0px|0px” admin_label=”row” _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”1_2″ _builder_version=”3.0.47″][et_pb_image src=”https:\/\/christianjuergens.de\/wp-content\/uploads\/csm_Weltgenuss_Juergens-Spargel-1_ca9c5c4a8c-1.jpg” admin_label=”Bild” _builder_version=”3.0.74″ animation_style=”slide” animation_direction=”left” animation_duration=”500ms” animation_intensity_slide=”10%”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.0.47″][et_pb_text admin_label=”Text” _builder_version=”3.19.18″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”] Ingredients For the salt dough 12 stems of white asparagus (as thick as a finger) 2 kg unwashed sea salt 132 g wheat flour 66 g […]","og_url":"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/","og_site_name":"Christian J\u00fcrgens","article_publisher":"https:\/\/www.facebook.com\/christianjuergens.de","article_published_time":"2017-07-14T13:25:44+00:00","article_modified_time":"2019-03-02T14:28:27+00:00","og_image":[{"width":675,"height":451,"url":"https:\/\/christianjuergens.de\/wp-content\/uploads\/csm_Weltgenuss_Juergens-Spargel-1_ca9c5c4a8c.jpg","type":"image\/jpeg"}],"author":"admin_cj","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin_cj","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/#article","isPartOf":{"@id":"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/"},"author":{"name":"admin_cj","@id":"https:\/\/christianjuergens.de\/#\/schema\/person\/dc5657c0b9cca21977126626e31b37ab"},"headline":"BAVARIAN ASPARAGUS IN SALT DOUGH","datePublished":"2017-07-14T13:25:44+00:00","dateModified":"2019-03-02T14:28:27+00:00","mainEntityOfPage":{"@id":"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/"},"wordCount":1071,"publisher":{"@id":"https:\/\/christianjuergens.de\/#organization"},"image":{"@id":"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/#primaryimage"},"thumbnailUrl":"https:\/\/christianjuergens.de\/wp-content\/uploads\/csm_Weltgenuss_Juergens-Spargel-1_ca9c5c4a8c.jpg","articleSection":["3 stars @ home"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/","url":"https:\/\/christianjuergens.de\/en\/bavarian-asparagus-in-salt-dough\/","name":"BAVARIAN ASPARAGUS IN SALT DOUGH - 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- Den Spargel mittig auf dem Teller platzieren, die Kalbskopfw\u00fcrfel, Pfifferlinge und Perlzwiebeln darauf setzen und mit den Estragon-Spitzen und Bl\u00e4ttchen vom Mini-Basilikum ausgarnieren. Am Tisch den Spargel mit der Bier-Hollandaise nappieren.<\/li>\r\n<\/ul>\r\nTipp<\/strong>\r\n\r\nDas Rezept k\u00f6nnen Sie auch f\u00fcr gr\u00fcnen Spargel verwenden. Gr\u00fcner Spargel ist keine andere Spargelsorte. Es sind die Br\u00fcder und Schwestern der wei\u00dfen Spargelstangen, die nicht unter Erde, sondern oberhalb der Erdoberfl\u00e4che wachsen durften. Durch die Photosynthese erh\u00e4lt der Spargel seine gr\u00fcne Farbe. Sein Geschmack ist etwas herzhafter als der seiner Verwandten, die unter der Erde wachsen.\r\n\r\nText-Quelle: Christian J\u00fcrgens\r\nBild-Quelle: Weltgenusserbe Bayern","_et_gb_content_width":"","footnotes":""},"categories":[16],"tags":[],"class_list":["post-1610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-3-stars-home"],"yoast_head":"\n
- Place the asparagus in the middle of the plate, place the veal head cubes, chanterelles and pearl onions on top and garnish with the tarragon tips and mini-basil leaves. Pour the beer-Hollandaise over the asparagus at the table.<\/li>\n<\/ul>\n