Asparagus plate Badische Art

Name: Asparagus plate Badische Art
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 kg white asparagus; 7-10 Tbsp salt, 1 tsp sugar, pepper; 2 Eggs; 200 g (15 g) + 1 tablespoon of flour; 150 ml Mineral water; 3 TABLESPOONS clarified butter; 50 g butter + 100-150 g ice cold butter; 1-2 TABLESPOONS grainy mustard; 1/8 l Milk; 4 discs raw; 7-10 Tbsp and cooked ham; 7-10 Tbsp Tomato rose and; 7-10 Tbsp Herbs

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 kg white asparagus
7-10 Tbsp salt, 1 tsp sugar, pepper
2 Eggs
200 g (15 g) + 1 tablespoon of flour
150 ml Mineral water
3 TABLESPOONS clarified butter
50 g butter + 100-150 g ice cold butter
1-2 TABLESPOONS grainy mustard
1/8 l Milk
4 discs raw
7-10 Tbsp and cooked ham
7-10 Tbsp Tomato rose and
7-10 Tbsp Herbs

Directions

1
Wash and peel the asparagus and cut off the woody ends. Boil the peel and ends with water. Add salt and sugar, simmer for about 10 minutes. Sieve the asparagus water, bring to the boil and cook the asparagus for about 20 minutes.
2
Separate eggs. Mix egg yolks, 200 g flour and mineral water until smooth. Season with salt and pepper. Beat the egg white until stiff, fold in
3
Heat the clarified butter in portions in the pan. From the dough, bake 12 cakes (scrape) one after the other. Keep warm
4
Keep the asparagus warm, measure 1/4 l stock. Heat 50 g butter, sauté 1 tbsp. flour and mustard in it. Stir in stock and milk. Bring to the boil and simmer for 5-10 minutes. Season to taste. Gradually fold in 100-150 g butter in pieces (do not boil any more!)
5
Arrange asparagus with scrape, both types of ham and sauce. Garnish with tomato and herbs
6
Drink: cool white wine