Asparagus with low-carb slaw

Ingredients for 2 servings:

• 750 g asparagus, fresh
• 200 g ground almonds or almond flour
• 5 eggs
• 75 g butter
• 100 ml water, cold
• 2 tbsp, leveled cornstarch, fine
• nutmeg
• Salt
• 2 sweetener tablets

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

and low carb butter sauce

Cook the asparagus in lightly salted water with 1-2 sweetener tablets (to reduce the bitterness) until al dente. Beat 200g of almond flour with 5 eggs until frothy. Season with salt and nutmeg, and fry in a pan to make pancakes. Using a utensil suitable for coated pans (a plastic spatula), simply tear the pancake into small pieces. With original Kratzete, the batter would be torn into two portions in the pan. Meanwhile, melt some butter in a small saucepan over low heat. Remove the butter from the heat. Stir 2-3 tablespoons of fine cornstarch into the cold water. You’ll need to experiment to find out how thick you like the sauce. Stir the water-cornstarch mixture into the butter and return it to the heat. Bring to a boil briefly, stirring constantly, and then deglaze generously with the asparagus cooking water until the desired consistency is reached. The asparagus water will, of course, impart a good asparagus flavor to the sauce.