Asparagus with courgette & feta burgers

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It has been a wonderful day. While pretending to work on my essay for university, I was fantasizing about summer holidays (within a week) and all the time that I will have to try amazing dishes for my blog. And of course I was enjoying the sun. I dreamt about a thousand different kinds of spreads and dips for parties, simple little vegetable burgers, huge fresh salads… and asparagus of course.

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Yes, het witte goud as we call them in the Netherlands. They are like spring in your mouth; soft, fresh and the taste… Well, I’m getting hungry as soon as I think of them, so I wanted to make a good spring dish for my mom and brother when they would come home. I think asparagus and boiled eggs are a magical combination – for some reason it always works. But instead of the ordinary boiled eggs I chose something else to make it a bit more special for today’s lovely summer evening: courgette & feta burgers. The preparing takes a little more time that boiling eggs, but they’re definitely worth it!

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For the courgette & feta burgers, 15 burgers:

  • 1 courgette, grated
  • 2 eggs
  • handfull of fresh parsley, coarsely chopped
  • 2 garlic cloves, pressed
  • 200 g feta, crumbled
  • 1-2 tbsp rolled oats
  • pepper
  • 3-4 tbsp coconut oil

Put the eggs in a bowl and whisk them. Then add the grated courgette, parsley, garlic, feta and rolled oats and mix well so that everything is covered. Add pepper according to taste. Heat up half of the coconut oil and add 4 big separate spoonfuls of the mixture. Fry them for about 2-3 minutes on one side until they are gold-brownish colored. Be careful that they don’t fall apart, because they’re not really firm. Carefully turn them around and fry for 2 more minutes before draining on paper towels. Repeat until the mixture is finished. Place the burgers on a plate and finish them with some parsley before serving.

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For the asparagus, serves 3

  • 1,5 kilo white asparagus
  • 1 tbsp maple syrup
  • 3 eggs
  • 1 tsp turmeric
  • few sprigs of chive, chopped
  • salt & pepper

Carefully peel the asparagus and place them in a big pan and fill with water so that they’re just flooded. Add the maple syrup and some salt and bring to a boil. At the same time bring the eggs to a boil. After three minutes of boiling, take out the eggs and cool them with cold running water.

Crumble the eggs and add the chive, turmeric and some salt and pepper. After ten minutes of boiling, check whether the asparagus are nicely soft and turn of the heat. Leave the asparagus in the pan with water for a few more minutes. Then put the asparagus on a plate and sprinkle the egg mixture to finish.

Tip: Use the peel from the asparagus & the boiling water to cook an asparagus stock. Put everything together in one pan and let it simmer for a few hours. It’s delicious to add fried mushrooms or watercress to the soup. In case you chose for the watercress, blend everything before serving. 

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