Marinated asparagus with scrape

Name: Marinated asparagus with scrape
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 3-4 Tbsp White wine vinegar; 7-10 Tbsp Pepper; 1 TABLESPOON medium hot mustard; 3-4 Tbsp Oil; 4 Eggs (size M); 1/4 l Milk; 200 g Flour; 7-10 Tbsp grated nutmeg; 1/2 bunch Chives; 2 medium sized shallots or small onions; 1 TABLESPOON clarified butter; 8 discs (approx. 200 g) Farmer's Ham; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
3-4 Tbsp White wine vinegar
7-10 Tbsp Pepper
1 TABLESPOON medium hot mustard
3-4 Tbsp Oil
4 Eggs (size M)
1/4 l Milk
200 g Flour
7-10 Tbsp grated nutmeg
1/2 bunch Chives
2 medium sized shallots or small onions
1 TABLESPOON clarified butter
8 discs (approx. 200 g) Farmer's Ham
7-10 Tbsp Parsley

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with 1 pinch of sugar for 15-20 minutes. Drain the asparagus and collect the stock. Mix about 5 tablespoons of asparagus stock, vinegar, salt, pepper, sugar and mustard. Whip the oil into the mixture. Mix the asparagus with about 2/3 of the vinaigrette. Leave to stand for approx. 1 hour
2
Stir eggs, milk and flour until smooth. Season with salt, pepper and nutmeg. Let the dough swell for about 30 minutes. Wash the chives and cut into small rolls. Peel and finely dice the shallots. Mix with the remaining vinaigrette
3
Heat the lard in a coated pan (approx. 28 cm Ø). Add the dough. Leave to set at medium heat. Pluck the dough into pieces, turn and fry until golden brown
4
Arrange asparagus, scrape and ham on a large plate. Pour the rest of the vinaigrette over it. Garnish with parsley