← All recipes

🍽️ Spinach Waffles with Asparagus Topping

654 kcal · 30 min · 4 servings

Ingredients

• 130 g baby spinach
• 6 eggs
• 200 g goat gouda (45% fat in dry matter)
• 260 g wheat flour Type 1050
• 1.5 tsp baking powder
• 1 level tsp salt
• pepper
• 80 ml sparkling mineral water
• 0.5 organic lemon
• 500 g white asparagus (thin spears)
• 3 tbsp butter (45 g)
• 2 tbsp pine nuts (30 g)

Instructions

1. 1. Prepare the spinach, wash it thoroughly, spin it dry, and puree it together with the eggs. Finely grate the goat gouda.
2. 2. Mix the flour with baking powder, salt, and pepper, and stir together with the egg-spinach mixture to form a smooth batter. Fold in the mineral water and cheese.
3. 3. Rinse the lemon under hot water, pat it dry, zest it, and squeeze out the juice. Peel the asparagus and remove the woody ends. Bring water to a boil in a pot, add salt, a little lemon juice, and cook the asparagus in it for about 10–15 minutes.
4. 4. Meanwhile, melt the butter in a pan over low to medium heat. Add the lemon zest and swirl briefly. In another pan without fat, toast the pine nuts over medium heat for 3–4 minutes.
5. 5. Bake 8 waffles in a preheated waffle iron. Arrange the waffles on plates, add the asparagus, drizzle with the lemon butter, and sprinkle with the pine nuts.

Nutrition per serving

• kcal: 654
• Protein: 35 g · Fett/Fat: 35 g · Carbs: 49 g