Asparagus with Badischer Kratzete

Asparagus with Badischer Kratzete
Quantity Ingredient
500 g Asparagus
1 tsp Sugar
3 Eggs
150 g Wheat Flour Type 405
0,25 l Milk
1 tbsp Mineral Water
Salt
50 g Butter
0,25 l Hollandaise sauce

For asparagus with Badischer Kratzete peel asparagus and cut off the woody ends. Place the peel and ends in a tall asparagus pot. Fill with water, add salt, sugar and butter and bring to the boil. After 10 minutes remove peel and asparagus ends. Place the asparagus in the asparagus broth and cook at medium temperature for 20 minutes until soft. Separate the eggs in two bowls. Put the flour in a bowl and stir until smooth with the milk. Stir the egg yolk and mineral water into the dough. Season with salt and let the dough swell for 20 minutes. Beat the egg whites until stiff and fold into the pancake dough. In a frying pan, let out some butter. Bake three 1 to 2 cm thick pancakes one after the other. Gradually add the rest of the butter. As soon as one side is golden brown, turn the pancake over and immediately scrape into pieces. Keep the scraper warm until all the pancakes are baked. Prepare hollandaise sauce according to package instructions. Arrange asparagus with Badischer Kratzete and hollandaise sauce on preheated plates and serve as hot as possible.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
641 kcal
52 g
20 g
42 g

(C)opyright by Marions Kochbuch