Baden Remembered

 


Asparagus Plate


Spargel Platte

2 kg white asparagus
Salt

1 tsp sugar

Pepper

2 eggs

200 g + 1 tablespoon (15 g) flour

about 150 ml of mineral water

3 tablespoons butter

50 g butter + 100 to 150 g cold butter

12 tablespoons grainy mustard

1/8 l milk

each with 4 slices of raw and cooked ham

possibly Tomato rose and herbs to garnish






Peel the asparagus, wash and trim the woody ends.

Boil peel and ends in water. Add salt and sugar, reduce heat and  simmer for about 10 minutes
Strain and preserve Asparagus water 
add Asparagus and cook until tender
Asparagus keep warm
reserve Asparagus broth
*
Separate the eggs.
Mix the egg yolks, 200 g of flour and mineral water until smooth. Season with salt and pepper.
beat egg white until stiff and fold into yolk mixture

In frying pan heat butter pour in some doug; it should make 12 (Kratzete- pancakes)
Fry until light brown
Keep warm
*
measure 1 cup of the  Asparagus broth.
Heat  50 gram butter and sauté 1 tablespoon flour and mustard in it.
Add the broth and stir in milk.
Bring to a boil, reduce heat and simmer for 5 to 10 minutes.
Season sauce to taste.

stir in 100 to 150 grams of butter cut  into small pieces,
heat but do not boil!

*
Serve Asparagus with Kratzete (pan cake patties)  two kinds of ham and sauce.

Garnish with tomato and herbs


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