2 kg white asparagus
1 tsp sugar
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
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