{"id":24910,"date":"2026-05-11T18:49:01","date_gmt":"2026-05-11T15:49:01","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=24910"},"modified":"2026-05-11T18:49:01","modified_gmt":"2026-05-11T15:49:01","slug":"%f0%9f%8c%b1%f0%9f%a7%80-uberbackener-spargel-mit-parmesan","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=24910","title":{"rendered":"\ud83c\udf31\ud83e\uddc0 \u00dcberbackener Spargel mit Parmesan"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Zutaten:<br>1 kg wei\u00dfer Spargel<br>2 TL Salz<br>1\/4 TL Zucker<br>1 TL Butter<br>1 Spritzer Zitronensaft<br>100 g Parmesan<br>1\/2 Bund Petersilie<br>100 g Sahne<br>100 g Schmand<br>1 Eigelb<br>Pfeffer nach Geschmack<br>etwas Butter f\u00fcr die Auflaufform<br>Zubereitung:<br>Den Spargel sch\u00e4len und die holzigen Enden abschneiden.<br>Wasser in einem gro\u00dfen Topf zum Kochen bringen. Salz, Zucker, Butter und einen Spritzer Zitronensaft hinzuf\u00fcgen.<br>Den Spargel darin ca. 6\u20138 Minuten vorkochen. Die Stangen sollten noch nicht ganz weich sein.<br>In der Zwischenzeit den Parmesan fein reiben und die Petersilie klein hacken.<br>70 g Parmesan mit Petersilie, Sahne, Schmand und Eigelb verr\u00fchren. Mit Salz und Pfeffer abschmecken.<br>Den Spargel abgie\u00dfen und in eine leicht gefettete Auflaufform legen.<br>Die Sahne-Schmand-So\u00dfe \u00fcber den Spargel geben und mit dem restlichen Parmesan bestreuen.<br>Im vorgeheizten Ofen bei 180 \u00b0C Ober-\/Unterhitze ca. 20\u201325 Minuten \u00fcberbacken, bis die Oberfl\u00e4che leicht goldbraun ist.<br>Guten Appetit! \ud83c\udf31\ud83e\uddc0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten:1 kg wei\u00dfer Spargel2 TL Salz1\/4 TL Zucker1 TL Butter1 Spritzer Zitronensaft100 g Parmesan1\/2 Bund Petersilie100 g Sahne100 g Schmand1 EigelbPfeffer nach Geschmacketwas Butter f\u00fcr die AuflaufformZubereitung:Den Spargel sch\u00e4len und [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":24911,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-24910","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/24910","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24910"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/24910\/revisions"}],"predecessor-version":[{"id":24912,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/24910\/revisions\/24912"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/24911"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}