{"id":1190,"date":"2021-06-28T11:20:47","date_gmt":"2021-06-28T09:20:47","guid":{"rendered":"http:\/\/www.rocalba.es\/blog\/?p=1190"},"modified":"2021-10-04T09:35:05","modified_gmt":"2021-10-04T07:35:05","slug":"esparrago-blanco-tocino-y-bearnaise","status":"publish","type":"post","link":"https:\/\/www.rocalba.es\/blog\/esparrago-blanco-tocino-y-bearnaise\/","title":{"rendered":"Esp\u00e1rrago blanco, tocino y bearnaise"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignleft size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"121\" src=\"https:\/\/www.rocalba.es\/blog\/wp-content\/themes\/veen\/assets\/images\/transparent.gif\" data-lazy=\"true\" data-src=\"http:\/\/www.rocalba.es\/blog\/wp-content\/uploads\/logo-magnolies.jpg\" alt=\"\" class=\"wp-image-1086\" data-srcset=\"https:\/\/www.rocalba.es\/blog\/wp-content\/uploads\/logo-magnolies.jpg 200w, https:\/\/www.rocalba.es\/blog\/wp-content\/uploads\/logo-magnolies-100x61.jpg 100w\" data-sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/figure><\/div>\n\n\n\n<p><strong>Restaurant Les Magn\u00f2lies<\/strong><br>Paseo Moss\u00e8n Anton Serres<br>Arb\u00facies (Girona)<br><a href=\"http:\/\/www.lesmagnolies.com\" data-type=\"URL\" data-id=\"www.lesmagnolies.com\">www.lesmagnolies.com<\/a><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Preparar los Esp\u00e1rragos<\/h2>\n\n\n\n<ul><li>1 manojo esp\u00e1rragos blancos<\/li><li>500 ml agua<\/li><li>5 g sal<\/li><li>10 g az\u00facar<\/li><\/ul>\n\n\n\n<p>Sacar la parte fibrosa de los esp\u00e1rragos y pelar el tronco. Untar en aceite y marcar a la brasa. Preparar una olla a fuego fuerte. Preparar a parte el agua, sal, az\u00facar. Poner los esp\u00e1rragos en la olla junto el agua, tapar y dejar 3 minutos de cocci\u00f3n. Abatir y reservar.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Preparar el Bearnaise<\/h2>\n\n\n\n<ul><li>1 Solomillo<\/li><li>Salmuera de agua y sal al 10 % <\/li><li>Aceite de oliva<\/li><li>Pimienta blanca<\/li><\/ul>\n\n\n\n<p>Emulsionar con varilla todos los ingredientes y reservar en manga.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Preparaci\u00f3n del pase<\/h2>\n\n\n\n<ul><li>Esp\u00e1rragos<\/li><li>L\u00e1minas de tocino<\/li><li><em>Bearnaise<\/em><\/li><li>Estrag\u00f3n<\/li><li>Flores de capuchina<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Receta elaborada con flores de capuchina por Restaurant Les Magnolies<\/p>\n","protected":false},"author":1,"featured_media":1192,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[152],"tags":[220,202],"_links":{"self":[{"href":"https:\/\/www.rocalba.es\/blog\/wp-json\/wp\/v2\/posts\/1190"}],"collection":[{"href":"https:\/\/www.rocalba.es\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rocalba.es\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rocalba.es\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rocalba.es\/blog\/wp-json\/wp\/v2\/comments?post=1190"}],"version-history":[{"count":5,"href":"https:\/\/www.rocalba.es\/blog\/wp-json\/wp\/v2\/posts\/1190\/revisions"}],"predecessor-version":[{"id":1225,"href":"https:\/\/www.rocalba.es\/blog\/wp-json\/wp\/v2\/posts\/1190\/revisions\/1225"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rocalba.es\/blog\/wp-json\/wp\/v2\/media\/1192"}],"wp:attachment":[{"href":"https:\/\/www.rocalba.es\/blog\/wp-json\/wp\/v2\/media?parent=1190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rocalba.es\/blog\/wp-json\/wp\/v2\/categories?post=1190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rocalba.es\/blog\/wp-json\/wp\/v2\/tags?post=1190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}