{"id":14812,"date":"2021-04-30T02:12:47","date_gmt":"2021-04-30T01:12:47","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/04\/30\/spargel-salat-auf-2-arten\/"},"modified":"2024-10-27T14:26:34","modified_gmt":"2024-10-27T06:26:34","slug":"spargel-salat-auf-2-arten","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/04\/30\/spargel-salat-auf-2-arten\/","title":{"rendered":"Spargel Salat auf 2 Arten \u2013 Asparagus Salad two ways"},"content":{"rendered":"

Da gerade Spargelzeit ist und der Spargel in aller Munde (hoffentlich) ist, bringe ich Euch hieSpargel Salat auf 2 Arten, die nur leicht verschieden sind. Ich finde, der gr\u00fcne Spargel passt wunderbar in Salate, da er leicht nussig schmeckt. Wenn man ihn mit einer leichten Sauce auf einem Teller sch\u00f6n anrichtet, sieht das auch ganz toll aus. Ich mag ihn mit anderen Farben anrichten, Tomaten f\u00fcr rote Farbe, verschiedene Gr\u00fcn, wie zum Beispiel Spinat oder Okra, Croutons oder gehackte Eier und so weiter. Diese Spargelrezepte sind perfekt f\u00fcr <\/span>Cornelia\u2019s Blogevent Spargel Rezepte Sammlung auf SilverTravellers<\/span><\/a>. Ich bin schon gespannt auf die ganze Sammlung, am Ende das Events werde ich alle Rezepte der Mitkocher hier auch posten!<\/span><\/p>\n

************<\/span>\u00a0<\/span><\/p>\n

It\u2019s asparagus time and I hope everyone is enjoying it! I have here two asparagus salad recipes for you, they are not that different, but very delicious. I like to use the green asparagus for them, as it has a nutty taste. Paired with a light dressing and nicely plated they are a delight for the eye as well as for the taste. I like to use colors, red with some tomatoes, different greens with fresh spinach or okra, light colors with croutons or chopped eggs, etc. These asparagus recipes are taking part in <\/span><\/i>Cornelia\u2019s Blog event Asparagus Recipe collection on her blog SilverTravellers<\/span><\/i><\/a>. I can\u2019t wait for all the recipes from my other friends taking part here, I will post their links later on.<\/span><\/i><\/p>\n\n\n

\"Spargel<\/figure>\n\n\n\n
\"Spargel<\/figure>\n\n\n

Spargelsalat mit Spinat und Okra:<\/strong>
F\u00fcr 2 Personen als Mahl, oder 4 Personen als Beilage:
20-30 g frischer Spinat
50 g Romain Salat
6 gr\u00fcne Spargeln
150 g Okra
mehrere Kirschtomaten<\/p>\n

Den Spinat waschen und gut trocknen. Den Romain Salat waschen und klein schneiden. Die Spargelenden sch\u00e4len, die Spargeln in ca. 5-6 cm lange St\u00fccke schneiden und in gesalzenem Wasser ca. 5 Minuten kochen. Abgiessen und ausk\u00fchlen lassen. Die Okra waschen und in kleine Scheiben schneiden. In wenig Oliven\u00f6l gut durch braten, ausk\u00fchlen lassen. Den Spinat in eine grosse Platte geben, den Romain darauf geben. Die Spargeln darum herum arangieren und die Kirschtomaten halbiert dazu geben. Die gebratenen Okra in die Mitte geben. Salatsauce dar\u00fcber geben und sofort servieren.<\/p>\n

Spargelsalat mit Tomaten und Crouton:<\/strong>
F\u00fcr 4 Personen:
1 kg gr\u00fcner Spargel
12 Kirschtomaten
2-3 Scheiben altes Toastbrot
1 EL Oliven\u00f6l<\/p>\n

Die Spargelenden sch\u00e4len etwas abschneiden, dann die Spargeln in gesalzenem Wasser ca. 5 Minuten kochen. Abgiessen und auf einem K\u00fcchentuch trocknen lassen. Die Spargeln auf einer grossen Platte im Kreis auslegen. Dabei in der Mitte ein wenig Platz lassen. Die Kirschtomaten vierteln und in die Mitte geben. Die Toastbrot Scheiben toasten, dann in W\u00fcrfel schneiden. In einer flachen Pfanne das Oel erhitzen und die Brotw\u00fcrfel darin r\u00f6sten. Ausk\u00fchlen lassen. Die Salatsauce \u00fcber die Spargeln und Tomaten giessen und die Croutons dar\u00fcber streuen, sofort servieren.<\/p>\n

F\u00fcr die Salatsauce: (die Menge reicht f\u00fcr 2 Salate)<\/strong>
4 EL Natur Jogurt
2 EL Senf
1\/2 Bund Petersilie, gehackt
1 Spritzer Worcestershire Sauce
1 EL Soja Sauce
Salz und Pfeffer
Paprika
3 EL Apfelessig
8 EL Oliven\u00f6l
50 ml kaltes Wasser<\/p>\n

Alle Zutaten der Salatsauce in ein Glas oder eine Flasche geben und sehr gut sch\u00fctteln. (Wer die Sauce weiss will, laesst die Soja Sauce weg)<\/p>\n

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

Asparagus Salad with Spinach and Okra:<\/strong><\/em>
For 2 Persons as a main, or for 4 Persons as a side dish:<\/em>
20-30 g fresh Spinach<\/em>
50 g Romaine Salad<\/em>
6 green Asparagus<\/em>
150 g Okra<\/em>
some Cherry Tomatoes<\/em><\/p>\n

Wash and dry the spinach. Wash the romaine and cut into small stripes. Peel the ends of the asparagus and cut them into 5-6 cm long pieces. Boil them for 5 minutes in salted water, drain them and let them cool. Wash the okra, slice them finely and fry them until crisp in a little oil. Let them cool down. Spread the spinach on a large plate, add the romaine. Put the asparagus around them and add the halved cherry tomatoes. Put the fried okra into the middle. Pour dressing over them and serve immediately.<\/em><\/p>\n

Asparagus Salad with Tomatoes and Croutons:<\/strong><\/em>
For 4 Persons:<\/em>
1 kg green Asparagus<\/em>
12 Cherry Tomatoes<\/em>
2-3 Slices of Toast Bread<\/em>
1 tbsp Olive Oil<\/em><\/p>\n

Peel the ends of the asparagus and cut a small piece off. Cook them in salted water for 5 minutes. Drain and let them dry on a kitchen towel. Put them onto a big plate in a circle but leave some space in the middle. Quarter the cherry tomatoes and put them into this space in the middle. Toast up the toast bread slices, then dice them. Heat the oil in a flat pan and roast the diced bread in it. Let cool. Pour the dressing over the asparagus and tomatoes and sprinkle with the croutons. Serve immediately.<\/em><\/p>\n

For the Salad Dressing: (the dressing is enough for 2 Salads)<\/strong><\/em>
4 tbsp Nature Yogurt<\/em>
2 tbsp Mustard<\/em>
1\/2 Bunch Parsley, chopped<\/em>
1 Spritzer Worcestershire Sauce<\/em>
1 tbsp Soy Sauce<\/em>
Salt and Pepper<\/em>
Paprika<\/em>
3 tbsp Cider Vinegar<\/em>
8 tbsp Olive Oil<\/em>
50 ml cold Water<\/em><\/p>\n

Put all ingredients into a jar or bottle and shake them well. (If you want your dressing white, omit the soy sauce)<\/em><\/p>\n\n\n

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Da gerade Spargelzeit ist und der Spargel in aller Munde (hoffentlich) ist, bringe ich Euch hieSpargel Salat auf 2 Arten, die nur…<\/p>\n","protected":false},"author":5,"featured_media":162206,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,639,135,1280,22,44,108,315,184,133,340,77,33,350,278,65,23,64],"tags":[26,50,104,433,83,351,27],"class_list":{"0":"post-14812","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-from-around-the-world","9":"category-bread","10":"category-europa","11":"category-vegetables","12":"category-main-dishes","13":"category-jogurt","14":"category-okra","15":"category-easter","16":"category-salad","17":"category-dressing","18":"category-switzerland","19":"category-snack","20":"category-spargeln","21":"category-spinach","22":"category-tomato","23":"category-vegetarisch","24":"category-starters","25":"tag-gemuse","26":"tag-main-dish","27":"tag-herbs","28":"tag-salat","29":"tag-switzerland","30":"tag-asparagus","31":"tag-vegetarisch","32":"post_format-post-format-gallery"},"yoast_head":"\nSpargel 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