Asparagus with scrape
easy
75 mins
75 mins
Ingredients
- 2 kg white asparagus
- 7-10 Tbsp Salt
- 1/2 TEASPOON Sugar
- 225 g Flour
- 150 ml Mineral water
- 2 Eggs
- 7-10 Tbsp Pepper
- 50 - 60 g clarified butter
- 30 g Butter or margarine
- 1 (100 g) Cup of whipped cream
- 2 TABLESPOONS grainy mustard
- 4 discs raw and cooked ham
- 7-10 Tbsp Tomato rose and herb bouquet
Directions
- 1
Peel the asparagus, cut off the woody ends briefly. Wash the asparagus shells. Put the peel in boiling salted water and let it stand for about 20 minutes. Then pour through a sieve. Collect the stock. Season to taste with a little sugar and bring to the boil.
- 2
Cook the asparagus for about 20 minutes. In the meantime, mix 200 g flour and mineral water. Separate the eggs, stir the egg yolks into the flour mixture. Season with salt and pepper. Beat the egg white until stiff and fold in. Heat the clarified butter in portions in a pan. Bake about 12 small cakes (scrape) one after the other on both sides until golden brown. For the sauce, melt the fat and sweat the remaining flour in it. Add cream and 3/8 litres of asparagus stock, stirring constantly, and bring to the boil. Season to taste with salt, pepper and mustard. Arrange the asparagus and some sauce, with scrape and ham on a plate.
- 3
Heat the clarified butter in portions in a pan. Bake about 12 small cakes (scrape) one after the other on both sides until golden brown. For the sauce, melt the fat and sweat the remaining flour in it. Add cream and 3/8 litres of asparagus stock, stirring constantly, and bring to the boil. Season to taste with salt, pepper and mustard. Arrange the asparagus and some sauce, with scrape and ham on a plate. Serve garnished with tomato rose and herb bouquet. The rest of the sauce extra is enough
Nutrition Facts
640 kcal
49 g
36 g
27 g
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