Oh Spargel, wie ich dich liebe! Und obwohl ich Spargel vergöttere, finde ich es gut, dass dieses Gemüse nicht das ganze Jahr über verfügbar ist, weil ich mich dann umso mehr auf den ersten Spargel jedes Jahr freue. Meine ganz besondere Liebe gilt dem grünen Spargel und ohne zu übertreiben, ich habe ihn in letzter Zeit mindestens jeden zweiten Tag gegessen. Mal im Risotto, mal im Omelette, mit Ravioli oder eben angebraten mit Bröseln, Parmesan und Erdbeeren. Erdbeeren und grüner Spargel sind eh eine hammer Kombi, finde ich! Wir haben zu dem Spargel einfach gutes Weißbrot mit Olivenöl gegessen und fanden das ein höchst zufriedenstellendes Abendessen.
Für 2 Portionen
SPARGEL
1 Bund grüner Spargel
Olivenöl
einige Zweige Thymian
Saft von 1/2 Zitrone
Zitronensalz, Pfeffer
BRÖSEL
60 g Zwieback
50 g Butter
ca. 7 Walnusshälften
Parmesanhobel
klein geschnittene Erdbeeren
Basilikumblättchen
Zwieback in einen Gefrierbeutel geben und mit dem Nudelholz zu groben Bröseln zerschlagen. Butter in einer kleinen Pfanne schmelzen und zu Nussbutter werden lassen, dann Zwiebackbrösel und gehackte Walnüsse unterrühren.
Spargel auf zwei Tellern verteilen, mit Walnussbröseln bestreuen und mit Parmesan, klein geschnittenen Erdbeeren und Basilikumblättchen servieren.
Mohncrepes mit geräucherter Bete, rosa Hummus und Minzjoghurt
Ricotta-Kräuter-Ravioli mit grünem Spargel
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