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Baden Kratzede with Münsterland asparagus and Westphalian ham

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Ingredients for 2 servings:

  • 1 kg asparagus
  • Salt
  • 6 slice(s) ham, Westphalian
  • 2 eggs, separated
  • 80 g flour
  • 50 ml milk
  • 75 ml carbonated mineral water
  • 1 pinch(s) of sugar
  • some salt
  • Butter, for frying
  • some butter, for the asparagus

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Whisk the egg yolks with sugar and salt. Alternately stir in the flour, milk, and mineral water. Let the batter rise for about 20 minutes. Whisk the egg whites. Carefully peel the asparagus and cook in salted water until al dente. I don’t add sugar or lemon to the cooking water; I find the asparagus flavor is better preserved that way. Fold the egg whites into the batter and drop the batter into the heated butter. Fry the pancake on both sides until golden brown, then tear it into large pieces. Drain the asparagus well and serve with the Kratzede and ham. Drizzle melted butter over the asparagus, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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