{"id":7319,"date":"2016-06-23T07:30:18","date_gmt":"2016-06-23T05:30:18","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=7319"},"modified":"2018-04-12T10:50:00","modified_gmt":"2018-04-12T08:50:00","slug":"recept-asperges-met-gerookte-zalm-en-peterseliecreme","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-asperges-met-gerookte-zalm-en-peterseliecreme","title":{"rendered":"Recept : Asperges met gerookte zalm en peterseliecr\u00e8me"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span><p class=\"titel-4\" style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">H<\/span>et aspergeseizoen loopt op zijn laatste benen, geniet van deze delicatesse nu ze op hun best zijn! Vervang het klassieke botersausje eens door deze peterseliecr\u00e8me. Zonder aardappeltjes kan dit recept dienen als lichte lunch.<\/strong><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine-recette11.jpg\"><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-7320 aligncenter\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine-recette11.jpg\" alt=\"life-magazine-recette\" width=\"390\" height=\"338\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine-recette11.jpg 600w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine-recette11-160x139.jpg 160w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine-recette11-213x185.jpg 213w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine-recette11-131x114.jpg 131w\" sizes=\"auto, (max-width: 390px) 100vw, 390px\" \/><\/a><\/p>\n<h1 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">INGREDI\u00cbNTEN (voor 2 pers.)<\/span><\/h1>\n<ul class=\"list list-ingredients\" style=\"text-align: justify;\">\n<li><span class=\"ingredient-value\">600<\/span> g witte asperges<\/li>\n<li><span class=\"ingredient-value\">500<\/span> g nieuwe krielaardappelen<\/li>\n<li><span class=\"ingredient-value\">20<\/span> g Becel Bakken en Braden<\/li>\n<li><span class=\"ingredient-value\">2<\/span> el fijngesneden platte peterselie<\/li>\n<li><span class=\"ingredient-value\">2<\/span> eieren<\/li>\n<li><span class=\"ingredient-value\">125<\/span> g\u00a0gerookte zalm<\/li>\n<li><span class=\"ingredient-value\">1<\/span> mespunt nootmuskaat<\/li>\n<\/ul>\n<h1 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">BEREIDINGSWIJZE (VOOR 2 PORTIES)<\/span><\/h1>\n<ol>\n<li style=\"text-align: justify;\">Schil de asperges vanaf het kopje naar beneden en breek of snijd het onderste stugge stukje van ca. 3 cm eraf. Was de aardappeltjes schoon. Roer de Becel Bakken en Braden en de peterselie door elkaar.<\/li>\n<li style=\"text-align: justify;\">Kook de asperges met de gewassen aspergeschillen afhankelijk van de dikte in water in 15 tot 20 minuten net gaar. Kook de krieltjes in ca. 15 minuten gaar. Kook de eieren in ca. 8 minuten hard. Laat de eieren onder koud water schrikken, pel en halveer de eieren.<\/li>\n<li style=\"text-align: justify;\">Giet de asperges en de krieltjes af. Laat de krieltjes met de deksel schuin op de pan droog stomen. Verdeel de asperges met de krieltjes, de zalm\u00a0en het ei over 2 borden. Bestrooi de asperges met nootmuskaat naar smaak. Vorm van de peterseliecr\u00e8me met 2 dessertlepels twee ovale balletjes en leg ze op de asperges. Bestrooi eventueel met peterselie en serveer direct.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><strong>Tip:<\/strong> Deze klassieke asperges smaken ook erg lekker met biefstuk. Vervang de eieren en de zalm\u00a0dan door 200 g biefstuk en serveer de gebakken biefstuk er in plakjes bij.<\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/nl\/lekkere-recepten\/klassieke-asperges-met-ham-en-peterseliecreme\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<hr \/>\n<p style=\"text-align: center;\">\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span>Het aspergeseizoen loopt op zijn laatste benen&#8230; Geniet er nog snel van en maak ze eens klaar met deze frisse peterseliecr\u00e8me.<\/p>\n","protected":false},"author":8,"featured_media":7320,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[325,56,369],"class_list":["post-7319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten","tag-becel","tag-gezondheid","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept: Asperges met zalm &amp; peterseliecr\u00e8me - Life MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-asperges-met-gerookte-zalm-en-peterseliecreme\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept: Asperges met zalm &amp; peterseliecr\u00e8me - Life MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Leestijd: 2 minutenHet aspergeseizoen loopt op zijn laatste benen... 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