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New Asparagus Box
three courses | 4 servings
Labels:
Recept
Allergenen :
Melk (inclusief lactose)
•Gerst
•Haver
•Rogge
•Sesamzaad
•Soja
•Tarwe
•Eieren
•Vis
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd1 uur
oventijd1 uur
NiveauMakkelijk
Ingredienten
/ Voor 2 personen
1500 gram
Witte asperges
1 stuk(s)
Sjalot
150 gram
Kookroom
(Bevat Melk (inclusief lactose))
4 snufje
Nootmuskaat
2 stuk(s)
Volkoren ciabatta
(Bevat Gerst, Haver, Rogge, Sesamzaad, Soja, Tarwe Kan bevatten Eieren, Gluten, Melk (inclusief lactose), Mosterd, Noten)
1000 gram
Aardappelen
4 stuk(s)
Ei
(Bevat Eieren)
6 plak(ken)
Achterham
120 gram
Koudgerookte zalm
(Bevat Vis)
4 stuk(s)
Rodevruchtencheesecake
(Bevat Tarwe, Eieren, Melk (inclusief lactose), Soja Kan bevatten Noten, Pinda's)
40 gram
Verse bladpeterselie en bieslook
125 gram
Ongezouten boter
(Bevat Melk (inclusief lactose))
2 stuk(s)
Knoflookteen
4 plak(ken)
Ontbijtspek
Zelf toevoegen
1200 ml
Zoutarme kippenbouillon
Voedingswaarden
Energie (kJ)9724 kJ
Energie (kcal)2324 kcal
Vetten121.8 g
waarvan verzadigd59.6 g
Koolhydraten213.9 g
waarvan suikers62.4 g
Vezels42.2 g
Eiwitten77.9 g
Zout7.1 g
Benodigdheden
•Staafmixer
•Large Pot
•Kom
•Koekenpan
•Pan
Instructies
1
- Preheat the oven to 200°C.
- Peel the white asparagus and trim the tough ends. Use 500g of the asparagus for the soup, and set the rest aside.
- Finely chop the shallot and roughly chop the asparagus.
- Finely chop the parsley, chives and garlic.
2
- In a large pot, fry the shallot in 1/2 tbsp of olive oil for 2 - 3 minutes.
- Add the chopped asparagus, stock and season with black pepper. Bring to a boil and let simmer for 15 - 20 minutes.
- Blend the soup with an immersion blender to a smooth consistency, then stir in the cooking cream and nutmeg.
3
- Bake the bread in the oven for 5 - 6 minutes.
- Meanwhile, add 100g of butter to a bowl. Mix with the garlic and half of the parsley and chives. Season with salt.
- Chop the bacon slices and heat a clean frying pan over medium-high heat. Fry the bacon for 3 - 4 minutes until crispy.
- Divide the soup over four bowls and garnish with the crispy bacon. Serve with the ciabatta and half of the garlic-herb butter.
4
- Wash the potatoes and then cut into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes. Drain the potatoes and set aside.
- Boil plenty of water in a saucepan. Carefully transfer the eggs to the water and boil for 8 - 10 minutes. Rinse the egg under cold water.
- Peel the white asparagus and trim the tough ends. Boil them for 6–8 minutes until tender, then drain.
5
- Peel the eggs and roughly chop them.
- Add the potatoes to a serving dish and mix with 25g of butter and the fresh herbs.
- Transfer the asparagus to a serving platter, top with the smoked salmon and ham, and then top with the eggs.
- Dollop small bits of the garlic-herb butter on top of the asparagus.
6
- Remove the cheesecakes from the package and serve.
