{"id":30680,"date":"2023-05-25T08:28:47","date_gmt":"2023-05-25T06:28:47","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&p=30680"},"modified":"2023-05-25T08:28:49","modified_gmt":"2023-05-25T06:28:49","slug":"asparagus-and-strawberry-salad-from-the-puff-pastry-bowl","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/spargel-erdbeersalat-aus-dem-blaetterteigschaelchen\/","title":{"rendered":"Asparagus and strawberry salad from the puff pastry bowl"},"content":{"rendered":"

You will need:<\/strong> Fireclay stones
Top heat: <\/strong> approx. 220-250\u00b0C
Preheating: <\/strong>approx. 30 minutes
Working hours: <\/strong>20 minutes
Baking: <\/strong>ca.<\/strong> 15-20 minutes


<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/strong> (for 6 starter bowls)
<\/p>\n\n\n\n

<\/div>\n\n\n\n

<\/p>\n\n\n\n

    \n
  • 250 g green asparagus<\/li>\n\n\n\n
  • Sugar, salt<\/li>\n\n\n\n
  • Olive oil<\/li>\n\n\n\n
  • Juice of 1 lemon<\/li>\n\n\n\n
  • a few sprigs of fresh thyme (e.g. lemon thyme)<\/li>\n\n\n\n
  • 2 packs of puff pastry from the chiller cabinet<\/li>\n\n\n\n
  • 1 egg<\/li>\n\n\n\n
  • 12 medium-sized strawberries, quartered<\/li>\n\n\n\n
  • 6-8 radishes, sliced<\/li>\n\n\n\n
  • 6 tsp pesto (e.g. wild garlic pesto (see tip), rocket or basil pesto)<\/li>\n\n\n\n
  • Salt flakes<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    In addition:<\/strong><\/strong><\/p>\n\n\n\n

      \n
    • some butter for the ramekins<\/li>\n<\/ul>\n\n\n\n
      <\/div>\n\n\n\n

      Heat the Merklinger to approx. 220-250\u00b0C.

      Wash the asparagus and cut off the woody ends. Cut the spears into 3 cm long, diagonal pieces and arrange in 6 ovenproof dishes with a diameter of approx. 9-10 cm.
      Add a pinch of sugar, salt, a teaspoon of lemon juice, 2 teaspoons of olive oil and fresh thyme.

      Grease the edges of the ramekins with butter.

      Cut out circles with a diameter of approx. 12-15 cm from the puff pastry. (This works very well if you place a small plate on the pastry, for example, and cut around it with a knife).

      Place the cut-out puff pastry over the ramekins and press lightly around the edges.

      Whisk the egg in a small bowl and brush the pastry lids with it.

      Place the oven dishes directly on the firebricks in the hot Merklinger. Bake for 15-20 minutes until the puff pastry has risen nicely and is golden brown.

      Remove from the oven, leave to cool slightly and carefully remove the pastry lids from the tins.

      Add 2 quartered strawberries and a sliced radish to the cooked asparagus pieces in the oven dishes and mix well with the lukewarm dressing.

      Then fill into the puff pastry shells.

      Drizzle with a little lemon juice if desired and garnish with 1-2 teaspoons of pesto. Finally, sprinkle with salt flakes.

      <\/p>\n\n\n\n




      <\/p>\n\n\n\n

      Tip:<\/strong>
      Auch mit R\u00e4ucherlachs verfeinert ist diese Vorspeise ein kleiner „Merklinger-Traum“.<\/p>\n\n\n\n

      <\/div>\n\n\n\n



      For the wild garlic pesto:<\/strong><\/p>\n\n\n\n

      Wash 150 g wild garlic and shake dry. Peel and finely chop 1 clove of garlic. Finely puree the wild garlic and garlic with 75 g sunflower seeds, 50 g grated Parmesan cheese and 200-250 ml olive oil using a blender or hand blender. Season to taste with salt and pour into clean screw-top jars. Cover the pesto completely with a thin layer of olive oil and seal. It can then be stored in the fridge for several weeks.<\/p>","protected":false},"excerpt":{"rendered":"

      Du ben\u00f6tigst daf\u00fcr: SchamottsteineOberhitze: ca. 220-250\u00b0CVorheizen: ca. 30 MinutenArbeitszeit: 20 MinutenBacken: ca. 15-20 Minuten Zutaten (f\u00fcr 6 Vorspeisensch\u00e4lchen) Au\u00dferdem: Den Merklinger auf ca. 220-250\u00b0C einheizen. Spargel waschen und die holzigen Enden abschneiden. Die Stangen in 3 cm lange, schr\u00e4ge St\u00fccke schneiden und in 6 ofenfeste F\u00f6rmchen mit ca. 9-10 cm Durchmesser verteilen.Je 1 Prise Zucker, […]<\/p>\n","protected":false},"featured_media":30776,"template":"","tags":[],"kochen":[89,84,86],"backen":[94,93],"grillen":[],"ernaehrungsform":[],"raeuchern":[],"class_list":["post-30680","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","kochen-anderes","kochen-fisch-meeresfruechte","kochen-gemuese","backen-anderes","backen-snacks"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/30680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/30776"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=30680"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=30680"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=30680"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=30680"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=30680"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=30680"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=30680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}