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🍰 Asparagus Muffins with Herb Dip

147 kcal · 30 min · 4 servings

Ingredients

• 250 g white asparagus
• 250 g green asparagus
• 250 ml classic vegetable broth
• 50 g cooked ham (in slices)
• 100 g yogurt butter (room temperature)
• salt
• 2 eggs
• 120 g wheat flour Type 1050
• 30 g spelt semolina (3 tbsp)
• 1.5 tsp baking powder
• 10 g fat for the pan (1 tbsp)
• 6 sprigs chervil
• 1 sprig flat-leaf parsley
• 300 g low-fat quark
• pepper
• 1 tsp maple syrup

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Remove the bottom third of the stalks for green asparagus.
3. 3. Peel the entire stalks of white asparagus.
4. 4. Cut off the tough ends of the asparagus.
5. 5. Cut the asparagus stalks into pieces about two centimeters long.
6. 6. Bring vegetable broth to a boil in a large pot.
7. 7. Add the asparagus pieces to the boiling broth.
8. 8. Cook the asparagus covered at medium heat for about five minutes.
9. 9. Drain the asparagus through a sieve.
10. 10. Catch the drained broth in a bowl.
11. 11. Let the broth and asparagus pieces cool down.
12. 12. Cut the ham into small cubes.
13. 13. Add soft yogurt butter and one teaspoon of salt to a mixing bowl.
14. 14. Beat the butter until fluffy using the beaters of a hand mixer.
15. 15. Add the eggs one by one and mix them in.
16. 16. Mix flour, semolina, and baking powder in a separate bowl.
17. 17. Add the flour mixture to the butter-egg mass and mix everything in.
18. 18. Measure out eighty milliliters of the cooled asparagus broth.
19. 19. Stir the measured broth into the batter.
20. 20. Fold the drained and cooled asparagus pieces into the batter.
21. 21. Fold the ham cubes into the batter.
22. 22. Grease the cups of a twelve-cup muffin tin.
23. 23. Lightly dust the greased cups with flour.
24. 24. Fill the batter into the prepared cups.
25. 25. Place the muffin tin on the rack in the preheated oven.
26. 26. Bake the muffins at 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced or gas level 2 to 3) for 25 to 30 minutes.
27. 27. Wash chervil and parsley while the muffins are baking.
28. 28. Shake the herbs dry.
29. 29. Pluck the leaves from the stems.
30. 30. Set aside some nice leaves for decoration.
31. 31. Finely chop the rest of the herbs.
32. 32. Place the chopped herbs in a bowl.
33. 33. Measure out sixty milliliters of the remaining asparagus broth.
34. 34. Add the measured broth and quark to the bowl with the herbs.
35. 35. Stir the dip ingredients smooth with a whisk.
36. 36. Season the dip with salt, pepper, and maple syrup.
37. 37. Garnish the dip with the reserved herb leaves.
38. 38. Serve the herb dip together with the warm muffins.

Nutrition per serving

• kcal: 147
• Protein: 7 g · Fett/Fat: 7 g · Carbs: 12 g