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🍽️ Crispy Spelt Shells with Fine Asparagus Ragout

377 kcal · 30 min · 4 servings

Ingredients

• 50 g spelt wholemeal flour
• 80 g spelt flour Type 630
• 0.5 tsp baking powder
• salt
• 1 egg yolk
• 70 g yogurt butter
• 1.5 kg white asparagus
• 2 spring onions
• 80 g small tomatoes (3 small tomatoes)
• 20 g butter (1 heaped tbsp)
• 125 ml milk (3.5 % fat)
• 4 sprigs chervil
• 1 lemon
• pepper

Instructions

1. 1. Put 100 g of wholemeal spelt flour and 50 g of fine spelt flour type 630 into a large bowl.
2. 2. Mix the flour with 1 teaspoon of baking powder and half a teaspoon of salt.
3. 3. Separate one egg and put only the yolk into a separate small bowl.
4. 4. Whisk the egg yolk with one tablespoon of water using a fork.
5. 5. Add the egg yolk-water mixture to the flour mixture.
6. 6. Distribute yogurt butter in small pieces over the flour mixture.
7. 7. Knead everything into a smooth dough using the dough hooks of a hand mixer.
8. 8. Shape the dough on a lightly floured work surface into a long roll.
9. 9. Cut the roll into 8 slices of equal thickness.
10. 10. Roll each slice into a round disc with a diameter of 9 to 10 cm.
11. 11. Prick each dough disc multiple times with a fork.
12. 12. Lightly grease 8 cups of a muffin tin.
13. 13. Place one dough disc into each cup and press it down slightly.
14. 14. Preheat the oven to 200 °C (180 °C with fan or gas mark 4).
15. 15. Bake the pastry shells in the preheated oven for about 15 minutes.
16. 16. Remove the muffin tin from the oven and let it cool for 5 minutes.
17. 17. Carefully loosen the pastry shells from the cups.
18. 18. Let the shells cool completely on a wire rack.
19. 19. Wash the asparagus thoroughly.
20. 20. Remove the lower woody ends of the asparagus generously.
21. 21. Peel the asparagus stalks with a vegetable peeler.
22. 22. Put the asparagus peels into a large, wide pot.
23. 23. Pour 400 ml of cold water over the peels.
24. 24. Lightly salt the water and bring it to a boil.
25. 25. Cut the asparagus diagonally into pieces about 1.5 cm long.
26. 26. Place the asparagus in a steamer insert over the boiling broth.
27. 27. Steam the asparagus covered for about 10 minutes.
28. 28. Wash the spring onions and trim them.
29. 29. Cut the spring onions diagonally into thin rings.
30. 30. Wash the tomatoes and cut out the stem attachments in a wedge shape.
31. 31. Quarter the tomatoes and remove the core.
32. 32. Cut the cored tomatoes into thin strips.
33. 33. Remove the steamer insert with the asparagus from the pot.
34. 34. Strain the asparagus broth through a sieve into a large bowl.
35. 35. Melt butter in a pot.
36. 36. Stir 20 g of flour into the butter with a whisk.
37. 37. Sauté the flour mixture until golden yellow while stirring.
38. 38. Add the milk gradually while stirring constantly.
39. 39. Bring the sauce to a boil.
40. 40. Measure out 300 ml of the asparagus broth.
41. 41. Stir the asparagus broth into the sauce gradually.
42. 42. Bring the sauce to a boil again.
43. 43. Simmer the sauce over low heat for 8 minutes.
44. 44. Stir the sauce frequently with a whisk while cooking.
45. 45. Wash the chervil and shake it dry.
46. 46. Pluck the chervil leaves from the stems.
47. 47. Halve the lemon and squeeze out the juice.
48. 48. Add the asparagus pieces and spring onion rings to the sauce.
49. 49. Bring everything to a boil once more briefly.
50. 50. Season the sauce to taste with salt, pepper, and lemon juice.
51. 51. Add the tomato strips to the sauce and heat them briefly.
52. 52. Distribute the pastry shells onto 4 plates.
53. 53. Fill the pastry shells with the asparagus ragout.
54. 54. Garnish the ragout with the chervil leaves.
55. 55. Serve the dish immediately.

Nutrition per serving

• kcal: 377
• Protein: 14 g · Fett/Fat: 20 g · Carbs: 34 g