Summary

Ingredients

• 1 kg asparagus
• salt
• 6 slices ham, Westphalian
• 2 egg (s), separated
• 80 g flour
• 50 ml milk
• 75 ml sparkling mineral water
• 1 pinch (s) sugar
• a bit salt
• Butter, for frying
• some butter for the asparagus

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Instructions

1. Whisk egg yolks with sugar and salt. Mix in flour, milk and mineral water alternately. Let the dough soak for about 20 minutes. Beat the egg whites until stiff.
2. Peel the asparagus carefully and cook in salted water until firm to the bite. I do not add sugar or lemon to the cooking water, in my opinion the asparagus taste is better preserved that way.
3. Fold the egg white into the dough and place the dough finger-high into the heated butter and fry the pancake until golden brown on both sides and tear into large pieces.
4. Drain the asparagus well and serve with the Kratzede and the ham. Pour melted butter over the asparagus to taste.