Many bikers feel the same way: at the end of the week, the same dishes often end up on the table again and again. We want to change that and inspire you to try out some new recipes. Preparation time: approx. 40 minutes.
When asparagus season starts, it's time for something other than the classic hollandaise sauce! This Swabian version with Kratzete is wonderfully uncomplicated and still a real treat.
Kratzete - these are basically savoury egg pancakes that are torn into small pieces during frying. The result? Fluffy, golden-brown bites with crispy edges that go perfectly with the tender asparagus. Together with thin slices of raw ham and a fresh herb and yoghurt dip, this makes a wonderfully down-to-earth spring dish that not only fills you up, but also makes you really happy.
The best thing about it: while the asparagus is simmering away, you have enough time to fry the kratzete and mix the dip. Relaxed spring cooking the way we love it!
The ingredients for 4 people
- 1 kg white asparagus
- Salt ½ tsp
- Sugar 1 tsp
- Butter 100 g
- Raw ham
- 1 small bunch of herbs (e.g. parsley, chives, dill, chervil)
- 200 g yoghurt (1.5 % fat)
- Pepper from the mill
For the Kratzete
- 4 eggs 175 g wheat flour (type 1050)
- 400 ml milk (1.5 % fat)
- Salt, pepper from the mill
- Nutmeg, ground
- 1-2 tbsp clarified butter for frying
Preparation
1 Wash and peel the asparagus, cut off the ends and cook in boiling salted water with sugar and butter for approx. 10 mins. until al dente. Cut the ham into cubes. Wash the herbs, pat dry, pluck the leaves and chop finely. Mix the yoghurt with the herbs and season with salt and pepper.
2 Separate the eggs for the crêpe. Mix the egg yolks, flour and about half the milk with a whisk, then stir in the remaining milk and a little salt, season with pepper and nutmeg. Beat the egg whites until stiff and fold in. Leave the batter to soak for approx. 10 mins.
3 Heat a little clarified butter in a large frying pan, add half of the dough, fry on one side until golden brown, quarter with a spatula, turn each quarter over and tear into pieces. Then fry for a further 2 mins. and allow the kratzete to brown evenly. Prepare the remaining batter in the same way.
4 Arrange the asparagus with the crêpe on plates, sprinkle with ham and serve with the herb dip.
Preparation: 40 min. Soaking: 10 min. Per person approx.: 425 kcal, 27 g E, 15 g F, 44 g KH
Laurin Lehner
Editor
