Everything we create, edit or develop at STAUDACHER comes from our heart. With a great deal of love and passion, we always try to achieve the best results in the best quality. This is also the case with our STAUDACHER premium asparagus: planted with love, raised with passion and harvested to make our customers happy with. Today we would like to give you a look behind the scenes at STAUDACHER and tell you our Asparagus Love Story. Our story about the origin of what we believe to be the best asparagus in the world ...
Due to the current situation we had to do without the creative cooking skills of a professional chef this year. Instead, a few STAUDIs stepped in and cooked their favorite recipes for you: some quick & easy, some traditional, some creative, but above all very tasty!
ENJOY our STAUDACHER asparagus recipes from the home office & BON APPETIT!
Knead the dough and let it rest covered for 30 minutes. Peel asparagus. Steam until al dente, quench cold, let it rest.
Add salt & pepper to creme fraiche and stir all the ingredients. Dice bacon, cut onions into rings, and the asparagus spears into pieces. Roll out the dough and spread with creme fraiche. Spread bacon, onions, and asparagus evenly and pepper lightly.
Bake in a preheated oven (as hot as possible) for about 10-15 minutes.
Peel the asparagus, divide into two portions and place on aluminium foil in a baking form. Spread the olive oil, salt and pepper over it Now roast them in the preheated oven (200 degree) until the asparagus is soft and slightly brown (approx. 25-30 min).
Roast the pine nuts in the pan. Mix the lemon juice, oil, tahini, garlic, cayenne pepper and salt in a small bowl. Now add the water until the sauce is creamy. If necessary, add a little more water until the sauce has reached the desired consistency.
Arrange the roasted asparagus on a plate and spread the tahini-lemon sauce over it before you pour the fresh parsley and roasted pine nuts over it.
Quick & easy: Buy it at the supermarket
Or make it yourself:
Mix flour with salt. Add butter in pieces, egg and 2-3 tablespoons of cold water. Knead everything to a smooth dough and wrap in foil, leave to cool for at least 15 minutes.
Peel the asparagus. If necessary, cut off the ends. Place the asparagus in the steamer for 6-8 minutes.
Mix cream with eggs. Stir in spices, grated cheese, and starch. Preheat the oven to 180 degrees (Convection oven: 160 degrees). Grease the springform pan (Ø 26 cm). Roll out the shortcrust thinly on a lightly floured work surface and line the form with the pastry. Press an approx. 2 cm high rim into the springform. Prick the pastry several times with a fork.
Cut the asparagus spears into 4-5 cm long pieces. Place the asparagus pieces in the springform pan. Pour cream mixture over the asparagus. Sprinkle with parmesan and parsley.
Bake for 35 minutes.
Peel the asparagus and cut off the tips. Boil the peels and tips in about 1 litre of water with a little salt and sugar and brew for 30 minutes.
Cut off asparagus tips, cut the rest into small pieces. Mix basil, sunflower oil, walnut (or pumpkin seed) oil, fleur de sel, lemon peel. Cut toats slices into cubes and sauté.
Heat onions in a pot with butter and stew asparagus pieces (without tips) lightly. Add asparagus stock and single cream and cook for about 20-30 minutes. Flavour with salt, sugar, pepper, nutmeg, and lemon juice. Mix asparagus soup finely and pass through a sieve. Boil it and let the asparagus tips steep in the soup.
Serve with oil, croutons and minced parsley.