Asparagus and Ham Muffins with Herb Dip
Asparagus and Ham Muffins with Herb Dip - Culinary delights of spring with a particularly delicate quality
Healthy, because
Even smarter
Nutritional values
As fine and delicate as these savory spring muffins are, they are also full of a variety of nutrients! With only 7 grams of fat per portion and under 150 calories, they are the perfect snack!
The asparagus muffins also taste very good when cool, and are therefore ideal for preparing for a picnic or as party food. You can also prepare these hearty muffins with other vegetables, like zucchini!
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 140 mg | (4 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 58 mg |
Ingredients
- Ingredients
- 9 ozs white Asparagus
- 9 ozs green Asparagus
- 8 ozs Vegetable broth
- 2 ozs cooked ham (sliced)
- 3 ½ ozs butter (room temperature)
- salt
- 2 eggs
- 4 ozs Pastry flour
- 3 Tbsps Spelt semolina
- 1 ½ tsps cream of tartar
- 1 Tbsp Fat (for the pan)
- 6 stalks Chervil
- 1 stalk flat-leaf parsley
- 10 ½ ozs Sour cream
- peppers
- 1 tsp Maple syrup
Kitchen utensils
Preparation steps
Rinse asparagus. Peel the lower third of green asparagus spears and peel the white asparagus spears completely. Trim off tough ends and cut spears into pieces (approximately 3/4 inch) wide.
Bring the vegetable broth to a boil in a large pot. Add asparagus pieces, cover and cook over medium heat until crisp-tender, about 5 minutes. Pour contents through a sieve, collecting the broth in a bowl. Allow broth and asparagus to cool.
Meanwhile, cut ham into small cubes.
Beat the softened butter and salt in a mixing bowl until fluffy with a hand mixer.
Add eggs, one at a time, and beat to combine. Whisk together the flour, semolina and cream of tartar in a bowl, add to butter mixture and beat well.
Add approximately 1/4 cup plus 1 tablespoon of the cooled broth to the batter and stir well.
Fold the ham and cooled asparagus pieces into the batter. Grease 12 cups of a standard muffin tin and dust lightly with flour.
Divide batter among prepared muffin cups and bake on the middle rack of a preheated oven at 350°F/convection 325° until golden brown, 25-30 minutes.
Meanwhile, rinse chervil and parsley, shake dry and pluck leaves. Set some herbs aside, finely chop the rest and place in a bowl.
Add approximately 1/4 cup of the remaining broth and the sour cream to the herbs and whisk until smooth. Season the herb dip with salt and pepper and stir in the maple syrup. Garnish with remaining herb leaves and serve with the muffins.
