A trio shakes the spring
Onion pancakes with green asparagus and orange sauce
Food blogger Manfred Zimmer combines the fruity notes of orange and pepper with the fruity undertones of green asparagus. The unusual combination aims to bring a spring festival to the palate.
Hamburg (dpa/tmn). White asparagus is often prepared with a variety of butter sauces. The butter supports the extraordinary aromatic peaks of the asparagus. Sometimes I feel that sauce experiments are not that popular here.
Green asparagus grows from the ground, so it was grown in a completely different environment. The consistency is a bit firmer and its aromas are a bit more reserved. That’s why I want to give it an orange sauce on the side. The sauce is a bit more complex with ground star anise and cloves, plus some cardamom and green peppercorns.
With onion pancakes and orange sauce, green asparagus form a triple alliance that will surprise your guests and maybe even you.
Ingredients for 2 servings:
For the orange sauce:
40 g butter 2 tablespoons flour 1/2 star anise 2 grains 1/2 teaspoon cardamom 200 ml orange juice 150 ml cream (30 percent fat) salt black pepper
For the pancakes (about 6 pancakes):
150 ml milk 2 eggs 150 g flour 1 tablespoon olive oil 1/2 teaspoon salt 1 teaspoon pure cream of tartar baking powder Olive oil for the pan
To make the asparagus:
approximately 240 g salted green asparagus
A few peels from the peel of an unwaxed orange for decoration.
1. Finely grind the anise and the seeds and mix with the ground cardamom.
2. Melt the butter in a heated pan. Add the star anise-cardamom mixture and simmer briefly. When the butter starts to brown, pour in the flour and sweat.
3. Deglaze the contents of the pan with the orange juice and stir until everything comes together in a nice sauce. Then add the cream and green pepper and simmer until the sauce becomes creamy. Season with salt and pepper and set the sauce aside.
for the pancakes
4. Cut the chives into rings.
5. Beat the milk and eggs well with a whisk. Add the flour little by little and keep mixing well. Now, add 1 tablespoon of olive oil, salt and tartar powder to the pure cream. Mix well. Finally, add the chives cut into small rings and stir. Leave the mass aside for a while.
To make the asparagus
6. Wash the asparagus. Cut off the wooden ends. Carefully peel the bottom half with a vegetable peeler.
7. Bring the water to a boil. There is some salt in the water. Bring the water to a gentle boil and cook the asparagus until the asparagus is nice and soft, but still al dente. Keep the asparagus warm.
Back to the pancakes
8. Place a spoonful of pancake batter in a lightly oiled and well-heated pan and bake small pancakes (approximately 12 cm in diameter).
Finish: heat the orange sauce. Place the asparagus and pancakes on plates and pour over the orange sauce. You may want to add a few more orange peels as a garnish.
More recipes below https://www.herrgruenkocht.de
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