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Asparagus with “Kratzete”

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Ingredients for 4 servings:

  • 200 g flour
  • Salt
  • 4 eggs
  • 125 ml milk
  • Clarified butter for frying
  • 2 kg asparagus
  • 2 tbsp butter
  • 1 lemon(s)
  • 1 pinch(s) of sugar
  • 150 g butter, liquid

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Whisk together flour, a pinch of salt, eggs, and milk to form a smooth pancake batter. Let stand for 30 minutes. Meanwhile, peel the asparagus and cook in salted water with 2 tablespoons of butter, a halved lemon, and a pinch of sugar until al dente. Remove from the pan and drain well. Pour the pancake batter into hot clarified butter. When the underside is browned, tear it into pieces with a fork. Continue cooking until the pieces are golden yellow. Arrange the asparagus on warmed plates. Add the asparagus, drizzle with melted butter, and serve immediately. Side dish: ham.

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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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