[et_pb_section fb_built=”1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.peter-paradeiser.at\/wp-content\/uploads\/2023\/06\/Spargel-und-Riesling-e1687363932891.jpg” alt=”Rezept des Monats : Spargelt\u00f6rtchen und Riesling” title_text=”Rezept des Monats : Spargelt\u00f6rtchen und Riesling” _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Ingredients for 8 pieces<\/strong><\/p>\n 1 pack (full) puff pastry Receipt: Pairing with Riesling \u2013 Henriettas comment: <\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients for 8 pieces 1 pack (full) puff pastry10 pcs green asparagus1 egg Olive oil Honey Flake salt 60 grams white mold cheese (ex brie de meaux)50 grams cream cheese Receipt: Heat the oven to the specified temperature.\u00a0Drizzle olive oil and honey in 8 “squares” on a baking sheet.\u00a0Cut the asparagus into 10cm pieces, then […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3,44],"tags":[],"class_list":["post-232192","post","type-post","status-publish","format-standard","hentry","category-aktuelles","category-news"],"_links":{"self":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/232192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/comments?post=232192"}],"version-history":[{"count":9,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/232192\/revisions"}],"predecessor-version":[{"id":232488,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/232192\/revisions\/232488"}],"wp:attachment":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/media?parent=232192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/categories?post=232192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/tags?post=232192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
10 pcs green asparagus
1 egg
Olive oil
Honey
Flake salt
60 grams white mold cheese (ex brie de meaux)
50 grams cream cheese<\/p>\n
<\/strong>Heat the oven to the specified temperature.\u00a0
Drizzle olive oil and honey in 8 “squares” on a baking sheet.\u00a0
Cut the asparagus into 10cm pieces, then split each asparagus lengthwise.\u00a0
Place 5 pieces of asparagus on the oil and honey.\u00a0
Cut the puff pastry into 8 equal rectangles and place on top of the asparagus and press the edges with a fork.\u00a0
Brush the puff pastry with a beaten egg and bake in the oven until golden, about 7-8 minutes.\u00a0
Whisk together the room-temperature cheese with the cream cheese, season with salt and pepper.
Serve the small tartlets with a dollop of the cream cheese! Wonderful combination !<\/p>\n
<\/strong>The caramelized honey pairs extra well with the peachy tones in the wine. The butteryness from the puff pastry\u00a0and the minerals from the asparagus brings out the gooseberry notes and together\u00a0with the sharp taste of the cheese it lingers nicely on the tongue.\u00a0<\/p>\n