Delicious white asparagus
For 4 people
For the asparagus:
2 kg asparagus
Salt, sugar, juice of half a lemon
Peel the asparagus and tie up four bundles with boil-proof thread. Add a little salt and sugar and the lemon juice (which keeps the asparagus nice and white) to a large pot of boiling water. Boil the asparagus in it until it is done, but still slightly firm.
For the Kratzete:
400 gr flour
0.2 l cream
0.4 l milk
Salt, sugar, and a little nutmeg
Butter for frying
Mix the flour, cream, milk, and eggs with an egg whisk. Season to taste with salt, sugar, and a pinch of nutmeg.
Melt a tablespoon of butter in a pan and make four pancakes from the batter. When they are finished, tear them in pieces with a fork.
For the Hollandaise Sauce:
250 gr butter
3 egg yolks
3 tablespoons white wine
A little lemon juice
Salt, white pepper, cayenne pepper
Let the butter melt in a pot, but don't let it get too hot! Put the egg yolks, lemon juice, white wine, and salt in another pot; place this pot in a hot water bath. Stir with an egg whisk until the mass is creamy. Take the pot from the hot water bath and gradually add the melted butter -- teaspoon by teaspoon, then tablespoon by tablespoon -- while stirring constantly. Season with salt, white pepper, and cayenne pepper and serve immediately.
This recipe comes to us courtesy of the Zum Roten Bären restaurant in Freiburg.