- Cooking at the table
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01. May 2013
Sweat the onion in the butter on medium heat without allowing colour to change and allow to cool. Dissolve yeast in lukewarm milk and knead with all the other ingredients in a processor to a smooth dough. Place the dough in a bowl, cover with clingfilm and allow to rise until doubled in size.
Meanwhile, amply cut off the bottom ends of the green asparagus and peel with a potato peeler. (With green asparagus only approx. 1/3 of the bottom part is peeled off).
Heat the sunflower oil in a cast iron frying pan, add the asparagus and, turning occasionally, cook until there is a slight colour change and the asparagus is still very crunchy. Season with salt and freshly ground pepper, and allow to cool.
Divide the asparagus into four equal-sized piles and wrap each in 1 slice of farmer’s ham. Place the asparagus parcels back into the cast iron frying pan.
Now knead the spicy bread dough together and then, with the rolling pin and a little flour, roll out to 3 mm in thickness. The dough has a diameter which is approx. 4 cm bigger than the diameter of the cast iron frying pan.
Lay the spicy bread dough over the frying pan, press on well, decorate the edge, brush on the egg-cream mixture and allow to rise for 15 minutes at room temperature.
Meanwhile, pre-heat the oven to 180 °C.
Place the asparagus dish in the pre-heated oven, bake spicy bread until golden brown (approx. 30 minutes), then take out and serve immediately. Break up or cut open spicy bread dough and arrange asparagus parcels on plates.
Serve with a hollandaise sauce or radish vinaigrette.