Two different asparagus with roasted Scampi at dandelion salad
Two different asparagus with roasted Scampi at dandelion salad
750 g Asparagus, knows
1 kg Asparagus, green
1 federation Dandelion or Ruccola
2 Spring bulb (n)
125 ml Hühnerbrühe or Kalbsbrühe
50 ml Vinegar (Sherry)
70 ml Oil, (whale nut oil)
1 Garlic toe (n)
Salt, pepper from the mill
2 Garlic toe (n)
2 EL Olive oil
1 EL Butter
600 g Scampi, shrimps, giant shrimps
2 cl Sherry
Preparation
White asparagus thoroughly and the holzige end off cuts, becomes green asparagus only the lower third peels peels. Scampi wash, up to the tail end peel and entdarmen. Dandelion or Ruccola wash and the handles remove.
For the Dressing spring bulbs deseam and into fine rings cut.
Leave the Brühe in a pot to 2-3 EL to reduce. Mix with the vinegar, whale nut oil, Sherry, salt and pepper and the bulb rings and the through-pressed garlic toe.
Asparagus in a pot with seawater ca.5 min. cook, then of the stove to take and further 5 min. pull leave, until it is.
Heat in a pan olive oil and butter up and the Scampi with remaining garlic from both sides gold-brown roast.
Asparagus on a kitchen cloth well to drip off leave. On plates the dandelion with the Vinaigrette beträufeln, then the asparagus fan-like likewise kidneys arrange with Vinaigrette beträufeln and with the Scampi.
With Baguette as easy noon - or dinners or as hors-d'oeuvre serve. If one serves it as hors-d'oeuvre, 250 g asparagus hand for each sort and 300 g Scampi depending upon size. |
