Asparagus with scrape
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 250 g Butter
- 250 g Flour
- 3/8 l Milk
- 3 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 kg white asparagus
- 1 TEASPOON Sugar
- 3-4 Tbsp Oil
- 3 Egg Yolk
- 2 TABLESPOONS White wine
- 7-10 Tbsp Worcester sauce
Directions
- 1
Melt 25 g butter. Mix with flour, milk, eggs, 1 teaspoon salt and pepper. Leave to swell for 20 minutes. Peel asparagus, cut off woody ends. Cook in boiling salted water with sugar and a stick of butter for 15-20 minutes.
- 2
From the dough, bake golden yellow pancakes (scrape) in portions in hot oil. Cut into pieces with two forks and keep warm. Melt the rest of the butter. Beat egg yolk and wine in a hot water bath until thick.
- 3
Gradually embezzling butter. Season with salt, pepper and Worcester sauce. Arrange asparagus with hollandaise sauce and chatzede. Ham tastes good with it.
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