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Asparagus Muffins with Herb Dip

and Ham

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Asparagus Muffins with Herb Dip

Asparagus Muffins with Herb Dip - Culinary delights of spring with a particularly delicate quality

Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
147
calories
Calories
Nutritions
1 piece contains
(Percentage of daily recommendation)
Calorie147 kcal(7 %)
Protein7 g(7 %)
Fat7 g(6 %)
Carbohydrates12 g(8 %)
Sugar added1 g(4 %)
Roughage1 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0 mg(0 %)
Folate40 μg(13 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C7 mg(7 %)
Potassium140 mg(4 %)
Calcium50 mg(5 %)
Magnesium14 mg(5 %)
Iron0.7 mg(5 %)
Iodine6 μg(3 %)
Zinc0.7 mg(10 %)
Saturated fatty acids4.3 g
Uric acid22 mg
Cholesterol58 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 12 pieces
250 grams
white Asparagus
250 grams
green Asparagus
250 milliliters
50 grams
cooked Ham (sliced)
100 grams
Cultured butter (room temperature)
2
120 grams
3 tablespoons
Spelt semolina (about 30 grams)
1 ½ teaspoons
1 tablespoon
Fat (for the pan, 10 grams)
6 sprigs
1 sprig
flat-leaf Parsley
300 grams
1 teaspoon
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Preparation

Kitchen utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Measuring cups, 1 wide Pot (with lid), 1 Sieve, 3 Bowls, 1 Teaspoon, 1 Mixing bowl, 1 Hand mixer, 1 Wooden spoon, 1 Muffin tin (with 12 cups), 1 Dough scraper, 1 Large knife, 1 Whisk, 1 Teaspoon

Preparation steps

Step 1/10
Asparagus Muffins with Herb Dip preparation step 1

Rinse asparagus. Peel the lower third of green asparagus spears and peel the white asparagus spears completely. Trim off tough ends and cut spears into pieces (about 2 cm) (approximately 3/4 inch) wide.

Step 2/10
Asparagus Muffins with Herb Dip preparation step 2

Bring the vegetable broth to a boil in a large pot. Add asparagus pieces, cover and cook over medium heat until crisp-tender, about 5 minutes. Pour contents through a sieve, collecting the broth in a bowl. Allow broth and asparagus to cool.

Step 3/10
Asparagus Muffins with Herb Dip preparation step 3

Meanwhile, cut ham into small cubes.

Step 4/10
Asparagus Muffins with Herb Dip preparation step 4

Beat the softened butter and salt in a mixing bowl until fluffy with  a hand mixer.

Step 5/10
Asparagus Muffins with Herb Dip preparation step 5

Add eggs, one at a time, and beat to combine. Whisk together the flour, semolina and cream of tartar in a bowl, add to butter mixture and beat well.

Step 6/10
Asparagus Muffins with Herb Dip preparation step 6

Add 70 ml (approximately 1/4 cup plus 1 tablespoon) of the cooled broth to the batter and stir well.

Step 7/10
Asparagus Muffins with Herb Dip preparation step 7

Fold the ham and cooled asparagus pieces into the batter. Grease 12 cups of a standard muffin tin and dust lightly with flour.

Step 8/10
Asparagus Muffins with Herb Dip preparation step 8

Divide batter among prepared muffin cups and bake on middle rack of preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°) until golden brown, 25-30 minutes.

Step 9/10
Asparagus Muffins with Herb Dip preparation step 9

Meanwhile, rinse chervil and parsley, shake dry and pluck leaves. Set some herbs aside, finely chop the rest and place in a bowl.

Step 10/10
Asparagus Muffins with Herb Dip preparation step 10

Add 60 ml (approximately 1/4 cup) of the remaining broth and the quark to the herbs and whisk until smooth. Season the herb dip with salt and pepper and stir in the maple syrup. Garnish with remaining herb leaves and serve with the muffins.

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