{"id":8363,"date":"2015-05-24T11:14:26","date_gmt":"2015-05-24T10:14:26","guid":{"rendered":"http:\/\/78.46.122.165\/2015\/05\/24\/exotic-mango-salsa-trifft-auf-spargel-mit-bliny\/?lang=en"},"modified":"2016-01-01T17:45:40","modified_gmt":"2016-01-01T16:45:40","slug":"exotic-mango-salsa-trifft-auf-spargel-mit-bliny","status":"publish","type":"post","link":"https:\/\/foodtastic.at\/en\/2015\/05\/24\/exotic-mango-salsa-trifft-auf-spargel-mit-bliny\/","title":{"rendered":"Exotic Tomato-Mango Salsa meets Asparagus with Blini"},"content":{"rendered":"

Spring means asparagus season! Asparagus farming is a complex and costly enterprise, which is why\u00a0this delicate, delicious plant\u00a0is\u00a0also called the\u00a0\"royal vegetable\". The shoots are grown and harvested in fields and can be prepared in many different ways. The price of asparagus depends on quality, provenance but also on how late in the season it is. Green asparagus is thin and delicate and can be eaten unpeeled, while the white\u00a0variety counts stem thickness as a quality criterion: the ideal specimen is as thick as a thumb and around 20-25cm long. Local asparagus from Marchfeld and, in west Austria, German asparagus from the Bodensee region, have been for sale for about a month now, making them a wildly popular regional highlight on every restaurant menu in the country. They're also on my plate today.<\/p>\n

<\/p>\n

\"Spargel-Bliny-Duo\"<\/a><\/p>\n

Asparagus is very healthy. I personally prefer the green variety, but white asparagus is more common\u00a0and also generally more popular. It's a matter of personal preference and both are low on calories and rich in minerals: they contain\u00a0potassium, calcium, magnesium, phosphorus,\u00a0iron and\u00a0vitamin A (for the skin), vitamins from the B group (for the nerves) as well as vitamins C and E. The diuretic properties of asparagus ensure a thorough flushing out of toxins and are an ideal addition to\u00a0a spring clean for the body.<\/p>\n

Asparagus should always be served al dente - not too tender and not too firm. It is mostly prepared\u00a0in special pots, ideally in a steam cooker (not everyone has a steamer at home; even I only indulge in that kind of luxury when I'm at my Mom's house). The most important aspect is not to damage the sensitive shoot tips. You can serve asparagus as a main dish, with brown butter, for example, a little parmesan, rich Hollandaise sauce,\u00a0ramson butter, chopped, hard boiled egg, dry-cured ham, jacket potatoes or a small fillet of meat or fish. Thinner or broken asparagus stalks are often\u00a0used for soups and\u00a0salads.<\/p>\n

\"Bliny-SPargel_7398\"<\/a><\/p>\n

\"Bliny-Spargel_7400\"<\/a><\/p>\n

I ate an exceptional asparagus omelette at a chic restaurant not too long ago, and that gave me the idea to serve these fine vegetables with blini - a type of\u00a0Russian pancake. Blini\u00a0are prepared quite similarly to the American and European pancakes as well as cr\u00eapes and omelettes. My asparagus-blini combination is tailored to the spring season and\u00a0contains super-healthy, gluten-free buckwheat instead of the classic gluten-filled wheat flour. Buckwheat, despite its name, isn't in any way related to wheat. Its ingredients are extra nutritious - tons of iron, potassium and B-vitamins and a\u00a0high silica content that does wonders for skin, nails and hair. This and its high quality proteins and essential amino acids all means that buckwheat actually trumps asparagus on the health food scale. An even better idea: an asparagus AND buckwheat combination: delicious and a veritable springtime fountain of youth, topped with a refreshing mango-tomato salsa. A
\nt this point, you have met me and my weird and unusual recipe combos.<\/p>\n

The classic blini recipes use yeast - this means waiting for a while until the dough rises. I cheated a little and used a quicker recipe, making a sort of pancake batter instead. But see for yourselves...<\/p>\n

\"Spargel-Bliny_7416\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Spring means asparagus season! Asparagus farming is a complex and costly enterprise, which is why\u00a0this delicate, delicious plant\u00a0is\u00a0also called the\u00a0“royal vegetable”. The shoots are grown and harvested in fields and can be prepared in many different ways. The price of asparagus depends on quality, provenance but also on how late in the season it is. Green asparagus is thin and delicate and can be eaten unpeeled, while the white\u00a0variety counts stem thickness as a quality criterion: the ideal specimen is as thick as a thumb and around 20-25cm long. Local asparagus from Marchfeld and, in west Austria, German asparagus from the Bodensee region, have been for sale for about a month now, making them a wildly popular regional highlight on every restaurant menu in the country. They’re also on my plate today.<\/p>\n","protected":false},"author":2,"featured_media":8402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[842,754],"tags":[921,922,782,765,923,924,925,768,836],"ingredient":[],"class_list":["post-8363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maincourses","category-recipes","tag-blini-en","tag-bliny-en","tag-buchweizen-en","tag-glutenfrei-en","tag-mango-en","tag-salsa-en","tag-spargel-en","tag-vegan-en","tag-vegetarisch-en"],"yoast_head":"\nExotic Tomato-Mango Salsa meets Asparagus with Blini - Foodtastic<\/title>\n<meta name=\"description\" content=\"Was f\u00fcr eine ausgefallene Kombination. 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