Summary

Ingredients

• 500 g asparaus
• salt
• sugar
• 25 g flour
• 20 g butter
• 125 g flour
• 2 egg (s)
• 0.25 liter ¼ milk
• 1 tablespoon chives, cut into fine rolls
• 1 tablespoon butter, melted
• nutmeg
• some parsley, freshly chopped
• Clarified butter

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Instructions

1. Flädle are thin pancakes. They are ideal for packing meat or vegetables.
2. Peel the asparagus from head to end, cut off the woody ends and simmer the asparagus in water with a little salt and sugar, covering the asparagus with a cloth.
3. Cooking time 15-20 minutes. Drain and save 0.5 liters of stock.
4. Now make a roux from 25 g flour and 20 g butter, let it cool, pour in the asparagus stock, bring to the boil while stirring constantly and simmer gently for 10 minutes. Then cut the asparagus into 2 cm pieces, add to the sauce and season the sauce with salt and nutmeg.
5. For the patties, mix 125 g of flour, eggs, melted butter and milk into a smooth dough. Add the chives and a pinch of salt. Bake 4 pancakes one after the other in clarified butter.
6. Place one pancake each on preheated plates, put the asparagus ragout on one half, beat the other half over it and serve sprinkled with chopped parsley.