{"id":470217,"date":"2003-05-06T00:00:00","date_gmt":"2003-05-06T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20030505\/vit-sparris-med-ortolja\/"},"modified":"2016-07-13T09:20:16","modified_gmt":"2016-07-13T09:20:16","slug":"vit-sparris-med-ortolja","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20030506\/vit-sparris-med-ortolja\/","title":{"rendered":"Vit sparris med \u00f6rtolja"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">1 kg vit sparris<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 pkt stekfl\u00e4sk<\/span>                       <span class=\"recipeingredientcomment\">cirka 250 g<\/span><\/li>\n<li><span class=\"recipeingredient\">2 kruka thaibasilika<\/span> <\/li>\n<li><span class=\"recipeingredient\">0.75 dl rapsolja<\/span> <\/li>\n<li><span class=\"recipeingredient\">0.33 tsk grovsalt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  kajennpeppar<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Skala sparrisen och koka den knappt mjuk med sockerbit i saltat vatten, 15-25 minuter beroende p\u00e5 tjocklek och sk\u00f6rdetid. Ta upp med h\u00e5lslev och servera genast.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Fint\u00e4rna under tiden fl\u00e4sket och stek det till fin f\u00e4rg p\u00e5 dryg medelv\u00e4rme.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                L\u00e5t rinna av p\u00e5 k\u00f6kspapper.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                St\u00f6t bladen av thaibasilikan till gr\u00f6t i mortel, sp\u00e4d med olja efterhand. Smaks\u00e4tt med salt och en dutt kajenn.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Skala vit sparris s\u00e5 h\u00e4r: L\u00e4gg sparrisst\u00e4ngerna p\u00e5 flat yta. Dra potatisskalaren fr\u00e5n strax under knoppen till basen, runtom varje st\u00e5ng. Sk\u00e4r bort 3-4 cm i basen, den \u00e4r oftast tr\u00e4ig.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 1 kg vit sparris 1 pkt stekfl\u00e4sk cirka 250 g 2 kruka thaibasilika 0.75 dl rapsolja 0.33 tsk grovsalt kajennpeppar G\u00f6r s\u00e5 h\u00e4r&#8230;<\/p>\n","protected":false},"author":1,"featured_media":470218,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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