White asparagus with lime-hollandaise sauce

Name: White asparagus with lime-hollandaise sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Limes; 2 kg Asparagus; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 200 g Flour; 1/4 l Milk; 4 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp Mace; 1 TABLESPOON + 125 g butter; 1 Bag of Hollandaise sauce; 150 g Cured ham and cooked ham in thin slices

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Limes
2 kg Asparagus
7-10 Tbsp Salt
1 TABLESPOON Sugar
200 g Flour
1/4 l Milk
4 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp Mace
1 TABLESPOON + 125 g butter
1 Bag of Hollandaise sauce
150 g Cured ham and cooked ham in thin slices

Directions

1
Wash the limes in hot water, rub dry, peel into strips with a zest ripper. Cut a lime into slices. Squeeze the juice of the remaining lime. Wash and peel the asparagus, cut off the woody ends.
2
Bring 2 litres of salt water to the boil. Season with sugar and lime slices, except one for garnishing. Let the asparagus peel in it for about 20 minutes at medium heat. Then pour through a sieve.
3
Bring the asparagus stock to the boil and cook the asparagus for about 15 minutes. For the scrape, stir flour, milk and eggs until smooth. Season with salt, pepper and mace. Let the dough swell for at least 20 minutes. Then heat 1 tablespoon of butter in portions.
4
Pour the dough thinly into the pan and fry until golden brown. Turn, tear into pieces and fry for another 1-2 minutes. Proceed as described with the rest of the dough. Results in 4-8 pancakes depending on the size of the pan.
5
For the sauce, stir the sauce powder into 125 ml cold water. Bring to the boil briefly while stirring and switch off the heat. Cut 125 g butter into pieces and fold in until melted. Then remove the pot from the heat immediately.
6
Chop the lime zests, except for something to garnish. Stir lime juice and zest into the sauce. Arrange asparagus, sauce, scrape and ham on a plate. Garnish with lime zests and slice.