Dieser Salat stammt eigentlich von 101cookbooks, gefunden habe ich ihn über Frau Gröner. Köstlich köstlich, muss ich sagen – und genau das richtige Frühlingsabendessen. Ohne ein paar Änderungen ging’s aber nicht: Das grünblättrige Element in meinem Salat wurde mangels Spinat durch Eichblattsalat ersetzt. Den Spargel habe ich auch nicht blanchiert, sondern in der Pfanne gebraten. Erbsen gab es tiefgekühlt, die konnten dadurch aber gut mit den Ravioli zusammen gegart werden.

Zutaten:

• 500 g frische Ravioli, mit Spinat und Ricotta gefüllt
• 250 g TK-Erbsen
• 1 Bund grüner Spargel
• 1 Kopf Eichblattsalat
• Salz, Pfeffer
• Olivenöl
• Saft von 1/2 Zitrone, nach Geschmack mehr
• 30 g Pinienkerne, geröstet
• Parmesan

Eichblattsalat putzen und waschen, abtropfen lassen (genau, ich habe keine Salatschleuder).

Spargel putzen, waschen und in kleine Stücke schneiden.

Spargel mit etwas Olivenöl in der Pfanne braten. Wenn er gar ist mit etwas Zitronensaft beträufeln und mit Salz und Pfeffer abschmecken.

Ravioli und Erbsen in leise siedendem Salzwasser 5 Minuten garen (oder je nach Packungsanweisung der Ravioli). Auf einen Durchschlag abschütten und kurz abtropfen lassen.

Eichblattsalat in eine große Schüssel geben. Aus dem restlichen Zitronensaft, etwas Olivenöl und Salz ein kleines Dressing rühren, über den Eichblattsalat geben.

Spargel, Ravioli und Erbsen unterheben. Mit Pinienkernen bestreuen und mit gehobeltem Parmesan servieren.

Am Tisch darf jeder noch selbst abschmecken.

it’s still asparagus season! today we had white asparagus for the first time this spring and i learned a great trick to make it even more tasty – cook the asparagus in stock that is made of its trimmings.

ingredients:

• 1 kg white asparagus
• 1.5 tsp salt
• 1.5 tsp sugar
• 50 g butter
• 2 tbsp orange juice
• 3 tbsp slivered almonds
• more salt, pepper

wash, trim and peel the asparagus. put asparagus skins plus trimmings in a pot with 1.8 l cold water, add salt and sugar. bring to boil and let it simmer for about 15 minutes. remove skins and trimmings.

put asparagus into the stock, bring to boil then let it simmer for 10-15 minutes (until al dente).

meanwhile toast almonds in a dry pan until they start to turn golden. add butter and orange juice, cook for a few minutes at medium heat (until butter starts to brown). remove from heat, season with pepper and salt.

transfer asparagus on a prewarmed platter,  cover with orange butter.

i made this tart in a hurry, and while doing so i found out that a few minutes in the freezer are for the pastry as good as an hour in the fridge. anyway the pastry was very nice – i tried a mixture of white flour and dark flour (whole grain). next i may try it with spelt, as suggested in various other recipes.

ingredients:

pastry:

• 100 g flour (type 405)
• 100 g flour (type 1050)
• 1/4 tsp salt
• 100 g butter, very cold
• 1 egg

filling:

• 500 g green asparagus
• 1 tbsp butter
• 1 tbsp fresh lemon juice
• 4 cherry tomatoes
• 200 g crème fraîche
• 30 g fresh parsley, chopped
• 2 eggs
• 50 g grated cheese
• salt, pepper

mix flour and salt, using a pastry cutter cut the butter into the dough. add egg and knead quickly. put for 10 minutes in the freezer.

transfer the dough in a 26 cm baking pan (unfortunately i do not have a proper tart pan – yet), spread and pat it into the pan. press it up the sides about 3 cm high. put the pan into the freezer for another ten minutes. bake in the preheated oven at 200°C for 10 minutes, afterwards let it cool a bit.

meanwhile prepare the filling:

wash and prepare the asparagus, remove and/or peel the end parts as needed. cut in pieces of 10cm. in a large pan, melt butter and cook asparagus for five minutes. season with lemon juice, salt and pepper.

mix crème fraîche with chopped parsley, then add eggs. stir well. season with salt and pepper.

arrange the asparagus on the tarte shell, cut tomatoes in three slices each and put on the asparagus. pour the egg mixture over it and bake at 175°C for 15 minutes.

remove from the oven and sprinkle with grated cheese. i used a mixture of parmesan and camembert. put the tart back in the oven and bake for another 10-15 minutes.

my plan was to have it for dinner with the family yesterday, and eat leftovers for lunch today. and yes, there were still leftovers.

but a quick check around midnight confirmed my creeping suspicion that they might not see the daylight again.

ingredients:

• 500g green asparagus
• 1 tbsp butter oil
• 2 tbsp lemon juice
• salt and pepper to taste
• 3 tbsp toasted pine nuts
• 3 tbsp grated parmesan

trim asparagus, heat butter oil in a large pan. cook asparagus until tender. when it is almost done, sprinkle with lemon juice and season with salt and black pepper. transfer to a plate, sprinkle with pine nuts and parmesan.

a few dashes of pumpkin seed oil will make it even better.

and since it is so quick, easy and tasty, i’m submitting it to cucina rapida.