Asparagus with scrape with Black Forest Ham and chervil sauce

Name: Asparagus with scrape with Black Forest Ham and chervil sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Eggs (size M); 100 g Flour; 225 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 kg white asparagus; 1 Onion; 1 collar Chervil; 200 g Schmand; 100 g Salad Mayonnaise; 7-10 Tbsp Sugar; 15 g clarified butter; 8 discs Black Forest Ham (approx. 10 g each)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Eggs (size M)
100 g Flour
225 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 kg white asparagus
1 Onion
1 collar Chervil
200 g Schmand
100 g Salad Mayonnaise
7-10 Tbsp Sugar
15 g clarified butter
8 discs Black Forest Ham (approx. 10 g each)

Directions

1
Separate eggs for the scratching. Refrigerate the egg white. Mix flour, 125 ml milk and egg yolks until smooth. Season well with salt, pepper and nutmeg. Leave to swell for about 30 minutes. Wash and peel the asparagus, cut off the woody ends.
2
Peel and finely chop the onion. Wash the chervil, shake dry, put some leaves aside for garnishing. Finely chop the rest of the chervil. Mix sour cream, mayonnaise, 100 ml milk, onion and chervil.
3
Season with salt, pepper and 1 pinch of sugar. Put ##Asparagus## in boiling salted water with 1 level teaspoon of sugar, bring to the boil and cook for 12-14 minutes. In the meantime, beat egg whites until stiff and fold into the dough in portions.
4
Heat ##butter##lard in a pan (bottom 22 cm Ø). Add the dough and fry over medium heat until golden brown and cut into quarters. Turn each quarter and pluck into pieces. Fry for another 2 minutes.
5
Carefully lift the asparagus out of the water and let it drip off a little. Arrange asparagus, ham, scrape and sauce garnished with chervil. Add the rest of the sauce separately.