White Asparagus with Butter Sauce and Pancakes
White asparagus with butter sauce and pancakes is a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g flour
- 350 ml milk
- 2 pinch salt
- 4 eggs
- 2 kg white asparagus
- 150 g butter
- 0.5 lemon (unprocessed)
- 0.5 tsp Sugar
- 2 tbsp clarified butter
Instructions
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1.
Whisk flour with milk and 1 pinch of salt, then fold in the eggs. Let the batter rise for about 30 minutes.
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2.
Meanwhile, peel the asparagus and trim the ends. Bundle each stalk with kitchen twine into four bundles. Boil plenty of water with 1 tbsp butter, half a lemon, sugar, and 1 pinch of salt. Cook the asparagus in this broth for 15 to 20 minutes until firm but still crisp.
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3.
Heat clarified butter in a pan. Pour in the batter. When the underside is lightly browned, tear the batter into pieces with two forks. Fry until the pieces are golden brown.
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4.
Drain the asparagus. Melt the remaining butter (about 140 g) in a small saucepan. Plate the asparagus and pancakes together, drizzling the melted butter over them.
