{"id":4697,"date":"2022-04-09T18:58:55","date_gmt":"2022-04-09T16:58:55","guid":{"rendered":"https:\/\/www.wp.cuisine-lucullus.com\/?p=4697"},"modified":"2022-04-09T18:58:56","modified_gmt":"2022-04-09T16:58:56","slug":"cremes-brulees-aux-asperges","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/09\/cremes-brulees-aux-asperges\/","title":{"rendered":"Cr\u00e8mes brul\u00e9es aux asperges"},"content":{"rendered":"\n

R\u00e9dacteur Jack<\/p>\n\n\n\n

Nombre de parts: 4
Nombre de parts: 15 minutes
Temps de cuisson: 35 minutes<\/p>\n\n\n\n

Ingr\u00e9dients:<\/strong>
3 \u0153ufs
20 cl de cr\u00e8me liquide
500 g d’asperges vertes
1 petit morceau de parmesan
poivre
4 cuillers \u00e0 caf\u00e9 de cassonade<\/p>\n\n\n\n

Pr\u00e9paration:<\/strong>
Pr\u00e9chauffez votre four \u00e0 150 \u00b0C (th5).<\/p>\n\n\n\n

Nettoyez et pelez les asperges. Coupez leur le pied si n\u00e9cessaire.
Cuisez-les 5 minutes \u00e0 la vapeur et \u00e9gouttez-les.<\/p>\n\n\n\n

Mixez les asperges afin d’obtenir une pur\u00e9e.<\/p>\n\n\n\n

M\u00e9langez au fouet, dans une jatte, les \u0153ufs et la cr\u00e8me. Ajoutez le parmesan r\u00e2p\u00e9 ainsi qu’une pinc\u00e9e de poivre. Ajoutez la pur\u00e9e d’asperges.<\/p>\n\n\n\n

R\u00e9partissez la pr\u00e9paration dans des verrines pouvant allez au four.<\/p>\n\n\n\n

Enfournez au bain marie pendant 30 minutes.<\/p>\n\n\n\n

Dressage:<\/strong>
Laissez refroidir puis parsemez de cassonade.
Br\u00fblez au chalumeau de cuisine.
Servez avec une salade de type mesclun.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts: 4Nombre de parts: 15 minutesTemps de cuisson: 35 minutes Ingr\u00e9dients:3 \u0153ufs20 cl de cr\u00e8me liquide500 g d’asperges vertes1 petit morceau de parmesanpoivre4 cuillers \u00e0 caf\u00e9 de cassonade Pr\u00e9paration:Pr\u00e9chauffez votre four \u00e0 150 \u00b0C (th5). Nettoyez … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-4697","post","type-post","status-publish","format-standard","hentry","category-entrees-chaudes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=4697"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4697\/revisions"}],"predecessor-version":[{"id":4698,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4697\/revisions\/4698"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}