Asparagus with lime-hollandaise sauce and scrape

Ingredients

Directions

1. 1

   Wash the limes in hot water and grate them dry. Peel 1 piece of peel thinly and cut into strips. Grate the rest of the peel. Cut 1 lime into slices, squeeze the other lime. Wash and peel the asparagus, cut off the woody ends.

2. 2

   Wrap the asparagus in a damp tea towel.

3. 3

   Bring asparagus peel, ends and lime slices to the boil in 2 l water with sugar and about 1 teaspoon salt and simmer for about 15 minutes.

4. 4

   For the scratch dough, mix flour, eggs and milk until smooth. Season with salt, pepper and nutmeg. Let it swell for about 10 minutes.

5. 5

   Pour the asparagus stock through a fine sieve into a wide pot or an asparagus pot. Take off 1/8 l stock for the sauce and let it cool down. Bring the remaining stock to the boil again and cook the asparagus in it for 12-15 minutes, depending on the thickness of the stalk.

6. 6

   Heat 1 tablespoon of butter in a coated frying pan. Pour in half the dough and bake a pancake. Then use a spatula to tear into coarse pieces (scrape) and continue baking for 1-2 minutes.

7. 7

   From the remaining dough, bake another pancake in 1 tbsp. butter and tear into scrapings. Keep warm.

8. 8

   For the sauce, cut 125 g butter into small cubes. Mix the sauce powder and 1/8 l cold asparagus stock in a pot and bring to the boil while stirring. Beat butter over low heat until it has melted.

9. 9

   Stir lime juice and grated zest into the sauce.

10. 10

    Arrange everything with ham. Pour some sauce over the asparagus and sprinkle lime strips over it. Add the rest of the sauce.

Nutrition Facts

KCAL
700 kcal

CARBS
30 g

FATS
51 g

PROTEINS
26 g