{"id":2758,"date":"2019-06-26T11:16:48","date_gmt":"2019-06-26T10:16:48","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2758"},"modified":"2019-06-26T13:52:07","modified_gmt":"2019-06-26T12:52:07","slug":"weisser-spargel-mit-kremiger-weissweinsosse-rogen-und-eingelegten-senfkoernern","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2758","title":{"rendered":"Wei\u00dfer Spargel mit kremiger Wei\u00dfweinso\u00dfe, Rogen und eingelegten Senfk\u00f6rnern"},"content":{"rendered":"<p><em>Kremet hvit asparges med hvitvin, rogn og syltede sennepsfr\u00f8<\/em> (A-Magasinet 16. mai 2019).<\/p>\n<div id=\"attachment_2759\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2019\/06\/Kremiger-wei\u00dfer-Spargel-mit-Wei\u00dfwein-Rogen-und-eingelegter-Senfsaat.png\"><img aria-describedby=\"caption-attachment-2759\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2019\/06\/Kremiger-wei\u00dfer-Spargel-mit-Wei\u00dfwein-Rogen-und-eingelegter-Senfsaat.png\" alt=\"Wei\u00dfer Spargel mit kremiger Wei\u00dfweinso\u00dfe, Rogen und eingelegten Senfk\u00f6rnern\" width=\"250\" height=\"167\" class=\"size-full wp-image-2759\" \/><\/a><p id=\"caption-attachment-2759\" class=\"wp-caption-text\">Wei\u00dfer Spargel mit kremiger Wei\u00dfweinso\u00dfe, Rogen und eingelegten Senfk\u00f6rnern<\/p><\/div>\n<p><strong>Zutaten (Vorspeise f\u00fcr 4 Personen):<\/strong><br \/>\n16 asparges<br \/>\n2 sjalottl\u00f8k, finhakket<br \/>\n2 ss sm\u00f8r<br \/>\n2,5 dl t\u00f8rr hvitvin<br \/>\n3 dl fl\u00f8te<br \/>\n2 eggeplommer<br \/>\n2 ss rogn (helst sikrogn, l\u00f8yrom eller kaviar)<br \/>\n2 ss syltede sennepsfr\u00f8<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Kapp av nederste halvdelen av aspargesen. Legg den \u00f8verste delen med tuppen til side, den nedre kappes i ganske tynne skiver.<\/li>\n<li>Fres sjalottl\u00f8k i sm\u00f8r i en sausekjele i noen minutter til den er glassaktig.<\/li>\n<li>Ha i aspargesskiver og hvitvin og la det koke nesten helt inn f\u00f8r du heller p\u00e5 fl\u00f8ten. Kok inn til ca. halvparten.<\/li>\n<li>Kj\u00f8r alt med stavmikser eller i en blender og press gjennom en sil. Kast restene som ligger igjen.<\/li>\n<li>Ha tilbake i gryten, kok opp og sett til side.<\/li>\n<\/ul>\n<ul>\n<li>Kok aspargestuppene i 2-3 minutter i kokende vann med 0,5 ss per liter.<\/li>\n<\/ul>\n<ul>\n<li>Hell sausen over eggplommene under kraftig vipsing og ha tilbake i kjelen. Varm opp forsiktig under omr\u00f8ring til den tykner, men n\u00e5 m\u00e5 sausen ikke koke!<\/li>\n<li>Ha i rogn og sennepsfr\u00f8 og smak til med salt.<\/li>\n<\/ul>\n<p>Hell sausen over aspargesen og server med ferskt br\u00f8d.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania & Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kremet hvit asparges med hvitvin, rogn og syltede sennepsfr\u00f8 (A-Magasinet 16. mai 2019). Zutaten (Vorspeise f\u00fcr 4 Personen): 16 asparges 2 sjalottl\u00f8k, finhakket 2 ss sm\u00f8r 2,5 dl t\u00f8rr hvitvin 3 dl fl\u00f8te 2 eggeplommer 2 ss rogn (helst sikrogn, l\u00f8yrom eller kaviar) 2 ss syltede sennepsfr\u00f8 Zubereitung: Kapp av nederste halvdelen av aspargesen. Legg &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2758\" class=\"more-link\">Continue reading &lsquo;Wei\u00dfer Spargel mit kremiger Wei\u00dfweinso\u00dfe, Rogen und eingelegten Senfk\u00f6rnern&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,59,584],"tags":[174,195,399,216,789,152,332,11,791,790,228,10,187],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2758"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2758"}],"version-history":[{"count":5,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2758\/revisions"}],"predecessor-version":[{"id":2767,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2758\/revisions\/2767"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}