Asparagus Muffins with Herb Dip

Name: Asparagus Muffins with Herb Dip
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American, low-calorie American
Ingredients: 250 g white asparagus; 250 g green asparagus; 250 ml classic vegetable broth; 50 g cooked ham (sliced); 100 g yogurt butter (room temperature); Salt; 2 Eggs; 120 g wheat flour type 1050; 30 g spelt semolina (3 tbsp); 1.5 tsp single-acting baking powder; 10 g fat for the pan (1 tbsp); 6 stalks chervil; 1 stalk flat-leaf parsley; 300 g Low-fat quark; Pepper; 1 tsp maple syrup

Prep: 30min

| Servings: 12 | Cook: 30min

Spoonsparrow asparagus muffins with herb dip taste warm and cold. They are perfect for preparing in advance, e.g., for a party or picnic.

Ingredients

250 g white asparagus
250 g green asparagus
250 ml classic vegetable broth
50 g cooked ham (sliced)
100 g yogurt butter (room temperature)
Salt
2 Eggs
120 g wheat flour type 1050
30 g spelt semolina (3 tbsp)
1.5 tsp single-acting baking powder
10 g fat for the pan (1 tbsp)
6 stalks chervil
1 stalk flat-leaf parsley
300 g Low-fat quark
Pepper
1 tsp maple syrup

Instructions

1.
Wash the asparagus. For green asparagus only cut off the lower third, and peel the entire white asparagus stalks. Trim the ends of the asparagus and cut the stalks into pieces about 2 cm long.
2.
Bring vegetable broth to a boil in a wide pot. Add the asparagus pieces and simmer covered over medium heat for about 5 minutes. Drain through a sieve and catch the broth in a bowl. Let both the broth and asparagus pieces cool.
3.
Meanwhile, dice the ham into small cubes.
4.
Add the soft yogurt butter and 1 tsp salt to a mixing bowl. Whisk until frothy with a hand mixer.
5.
Beat in the eggs one at a time, stirring after each addition. In another bowl combine flour, semolina, and baking powder; add this mixture and stir well.
6.
Measure out 80 ml from the cooled asparagus broth and fold it into the batter.
7.
Fold the drained, cooled asparagus pieces and ham into the batter. Grease the cups of a 12-cup muffin tin and lightly dust with flour.
8.
Fill the muffin cups, place the tin on the oven rack, and bake in a preheated oven at 180 °C (or 160 °C fan) for 25–30 minutes.
9.
In the meantime wash chervil and parsley, dry them, and pick off the leaves. Set aside some leaves, finely chop the rest, and put them in a bowl.
10.
Measure out 60 ml from the remaining asparagus broth and add it to the bowl with quark. Whisk everything smooth with a whisk. Season the herb dip with salt, pepper, and maple syrup. Garnish with the leftover herbs and serve alongside the muffins.