Green green green promises us the approaching spring. As much as we all enjoyed the snow in winter, we are now longing for sunshine and lightness. The very first asparagus is on display at the greengrocer's and whets our appetite for a light spring recipe.
Here I show you how to make a delicious galette with green asparagus.
Ps: If you're in a hurry, use a ready-made pastry from the refrigerated section. Homemade tastes much better, of course ;-)
For the dough:
225 g non-skimmed flour (in this case, spaetzle flour).
125 g quark (semi-solid)
5 tbsp olive oil
1 tsp salt
1 tbsp dried thyme
1/2 tsp baking powder
possibly some ice cold water
For the topping:
100 g goat's cream cheese
100 g quark (half fat)
approx. 20 g grated parmesan
1 tsp Dijon mustard
1 bunch green asparagus
zest of half an (organic) lemon
1 egg yolk to coat
For the base, mix the ingredients in a food processor or with the dough hook to make an elastic dough. Depending on the texture of the flour, you may need to add some ice-cold water. (approx. 4 tbsp.)
Shape into a ball and wrap in cling film. Leave to rest in the fridge for 15-20 minutes.
Then roll out. It doesn't have to be perfect!
For the topping, mix together the quark, egg, mustard and cream cheese. Season with salt, pepper and lemon zest.
Wash the green asparagus and cut off the bottom woody part. Cut in half lengthwise.
Spread the cheese cream on the base. Leave a margin of about 3-4 cm. Spread the asparagus halves over the cream and fold the edges of the pastry inwards. Press down a little. Brush the edges and the cream with the egg yolk and sprinkle with sesame or sea salt, if desired.
Bake at 160 degrees Celsius for about 20 minutes until crisp. The cream should be set and the edge nice and golden.
About the author:
Let me introduce myself.
My name is Bettina and I have been passionate about cooking for as long as I can remember. I originally studied architecture and worked as an architectural photographer for many years. I am 55, have raised 4 children and live in Munich with my husband, dog and youngest child. I am also a grandmother.
Last year I completed a one-year training as a nutritionist and mindfulness coach. Healthy food and a happy soul form the basis for a healthy life, so I try to translate all my knowledge into healthy and delicious dishes.
I have been organising cooking trips to Marrakech for a few years now. Unfortunately, Corona is throwing a spanner in the works at the moment.
From now on, I may suggest a recipe every month. Mainly vegetarian and always seasonal. It should be quick and delicious. That's a promise!
Feel free to check out Bettina on Instagram: @besch_food