John Myers
Ingredients for 6 servings:
- 500 g strawberries
- 1 bunch of green asparagus
- 40 ml Grand Marnier
- some lemon juice
- some powdered sugar
- 1 tbsp butter
- 3 tbsp sugar (granulated sugar)
- Cinnamon powder
- 1 tsp cornstarch
- Butter for the mold
- 120 g flour
- 80 g butter
- 5 tbsp sugar (granulated sugar)
- 1 tsp, leveled baking powder
- 1 pack of sauce powder (vanilla dessert sauce powder)
- 150 ml milk, cold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
For the strawberry and asparagus crumble, remove the woody bottom part of the asparagus. Peel the asparagus. Bring a pot of water to a boil. Add 3 tablespoons of granulated sugar and 1 tablespoon of butter and cook the asparagus for about 3 minutes until al dente. Cook the white asparagus for longer until al dente. Remove and drain well. Then cut into small pieces. Remove the stems from the strawberries, dice them, and toss with Grand Marnier, a dash of lemon juice, and powdered sugar if desired. Season with cinnamon and let stand briefly. For the crumble, cut the cold butter into small pieces and mix well with the flour, 5 tablespoons of granulated sugar, and baking powder, forming small pieces between your fingers. The mixture should not be too fine. Drain the strawberries and reserve the juice. Stir the cornstarch into about 2-4 cl of juice until smooth. Stir into the strawberries and toss with the asparagus. Grease a large dish or several smaller dishes with melted butter, pour in the strawberry and asparagus mixture, and top with crumble topping. Bake in a well-preheated oven at 180°C for about 15 minutes until golden brown and crispy. In the meantime, prepare the vanilla foam. Mix one sachet of vanilla-flavored dessert sauce with 150 ml of cold milk (instead of the recommended 250 ml) and beat for about 2 minutes until frothy. Cold vanilla sauce or vanilla ice cream also go well with this. Tip: The crumble mixture can be refined with grated hazelnuts.
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