Recipe (english)

Asparagus Muffins with Herbs Quark

Asparagus Muffins with Herbs Quark

For asparagus muffins with herbs quark salt water boil up, peeled deep-frozen asparagus in 2 cm long pieces cut, 5 minutes cook and with a skimmer from the broth lift. Keep the broth. Preheat oven to 180°. For the muffins mix flour, hard wheat semolina, baking powder and a pinch of salt. Mix soft butter, a medium organic egg and 2 tbsp. broth until creamy. Stir in the flour mixture briefly. Cut cooked ham into cubes. Add the ham and asparagus to the dough. Grease six wells in a muffin tin, sprinkle with a little flour and fill in the dough. Bake the muffins on the middle rack for 35 minutes. Stir low-fat curd cheese and 1 tbsp asparagus stock until smooth. Mix in a finely chopped shallot, cress and parsley. Season the herb quark with pepper from the mill, salt and paprika powder. Arrange warm asparagus muffins and herbs quark.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
252 kcal
22 g
18 g
10 g

(C)opyright by Marions Kochbuch