HANOS catering wholesale
Become a customer
Foodxperience

Asparagus with ‘Kratzete’

The delicate flavor and aromatic scent of asparagus pair excellently with the inviting bouquet of German wines.

When selecting the right wine and food pairing, it is important that the aromas in the wine give precedence to the delicate vegetables, creating a harmonious combination. For example, with classic asparagus dishes, a refined Silvaner is an excellent choice, and the fresh Grauburgunder pairs perfectly with spicy preparations.

 

Wine advice in collaboration with the German Wine Institute: Schloss Johannisberg Gelblack riesling trocken (8401120)

Ingredients

4Eggs
200gFlour
150mlMilk
1kgWhite asparagus
2Butter
Chives
50mlCream
50mlsparkling wine
Salt and pepper
1Lemon
150gcold butter, in pieces

Preparation

  1. Mix the flour with the eggs, milk, and a pinch of salt to make a smooth pancake batter. Let the batter rest for 30 minutes.
  2. Peel the asparagus and cook them in salted water with the butter and a pinch of sugar until just tender. Drain well and keep warm.
  3. Fry the pancakes in clarified butter and scrape them into pieces with a fork once the bottom is colored.
  4. Fry the pieces (Kratzete) until they are golden yellow in color.
  5. For the butter sauce, bring the cream to a boil, let it reduce slightly, and stir in the cold pieces of butter.
  6. Add the sparkling wine and season with salt and pepper.
  7. Arrange the asparagus on a plate, add the Kratzete, drizzle with the sauce, and garnish with chives.