Spargeltartin mit Spinat
A combination of green asparagus bits with spinach leaves, mixed with creme fraiche, eggs, almonds and vermouth-bathed shallots, this tart makes a perfect appetizer or addition to any Spargelzeit meal
Region Saxony-Anhalt
Servings 6 portions
Ingredients
- 1 tsp olive oil
- 1 tsp sea salt extra fine
- 1 tsp butter
- 1 tsp white sugar
- 2 tbsp almonds roasted
- 1 shallot
- 2 cups green asparagus
- 2/3 cups green spinach
- 1 pinch salt
- 3 egg yolks
- 1 pinch pepper
- handful lemon shavings
- 1/3 cup crème fraiche
- 1 shot dry Vermouth
- Parmesan cheese to garnish
Instructions
- Take the spinach and remove the stalks and wash the leaves well. Heat the olive oil in a frying pan and fry the spinach in it. Season with salt and nutmeg and then place on a plate and let cool in the refrigerator.
- Peel the asparagus and cut into very small pieces and place into a bowl with salt and sugar. Mix well and let sit for 30 minutes
- Peel and finely chop the shallot before scalding in the butter. Drain the butter and then cook the shallot pieces in the vermouth briefly. Place in a bowl and mix with crème fraiche, the lemon shavings and the egg yolks. Season with a pinch of salt, sugar and pepper
- Slice the spinach and squeeze it lightly into a sieve. Mix with the roasted almonds and spread into the egg yolk combination. Drain the asparagus pieces and spread over the eggs
- Spread the shallot-cream mixture on top and then add grated parmesan cheese to the cream mix and spread over the egg yolk combination. Place the egg combination on the top rail in the oven and bake for 15 minutes
