Summary

Ingredients

• 400 g asparaus, (reen)
• 70 g ham, (cooked) diced
• 100 g butter, (soft) - preferably yourt butter
• 120 grams flour
• 1 ½ pack baking powder
• 30 g semolina, (durum wheat)
• 2 egg (s), (M)
• 250 ml vegetable stock
• 1 teaspoon salt

For the dip:

• 300 g low-fat quark
• 5 stalks parsley, (smooth)
• 1 tablespoon maple syrup
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash the asparagus and peel about a third of the lower end and cut into pieces about 2 cm long.
2. Put the asparagus pieces in the boiling vegetable stock and cook covered for about 5 minutes at medium temperature.
3. Pour the asparagus over a sieve and collect the asparagus water. Let everything cool down.
4. In the meantime, dice the ham.
5. In a mixing bowl, stir the soft yogurt butter with the salt until frothy. Gradually stir in the eggs one by one. Mix and add flour, semolina and baking powder. Measure out approx. 70 ml of the collected (cooled) asparagus stock and stir into the dough.
6. Now fold the drained and cooled pieces of asparagus and the ham cubes into the dough.
7. Fill the dough either into paper muffin molds or directly into the greased and lightly floured hollows of a muffin baking tin.
8. Bake in the preheated oven at approx. 180 ° C (O / U) or 160 ° C (convection) on the middle rack for 25 - 30 minutes.
9. For the dip:
10. Wash and dry the parsley and pluck the leaves (put some aside for decoration) and chop finely.
11. Measure out another 60 ml of the asparagus stock and mix it well with the quark in a bowl (best with a whisk). Add chopped parsley - season with salt, pepper and maple syrup and serve with the asparagus muffins.