Asparagus with Kratzete and Hollandaise Sauce | euromaxx à la carte | DW | 10.04.2012
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Asparagus with Kratzete and Hollandaise Sauce

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

5 eggs

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.

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