White Asparagus with ?Kratzete? and Hollandaise.

White asparagus or “Spargel”, how it is called here in Germany, is a great thing. I just had my first of many dinners featuring it and it really reminds you, that Summer is coming. The asparagus is grown under soil to prevent photosynthesis and the forming chlorophylle. That’s why it is generally more tender and mild, compared to green asparagus. I really love green asparagus pan fried, grilled or roasted, but steamed or cooked? The white one is so much better this way!

In the South of Germany, where I come from, you eat the cooked or steamed white asparagus with “Kratzete”, a side dish, that is basically shredded fluffy pancakes, some nice ham and sauce hollandaise. Perfect combination – believe me!

“Kratzete”

Ingredients:

serves 2

1 cup of Milk

3 eggs, separated

2 tbsp. sugar

1/2 tsp. salt

1/4 cup all-purpose flour

a dash of baking powder

Whisk together Milk, egg yolks, flour, sugar, salt and baking powder to a smooth batter. Beat egg whites until stiff and foamy and fold them in the batter. Set aside for 30 minutes.

Heat butter in a pan over medium-high heat. Pour in Batter and fry for about 4 minutes or until the first side is golden brown. Using a spatula, turn the huge pancake around and fry for another 2-3 minutes. When both sides are nicely browned, begin ripping the pancake in smaller pieces using forks.

Fry the pieces for some more minutes and serve with asparagus, some ham and a lot of sauce hollandaise.