Asparagus wrapped in Kraeuterflaedle (herb pancakes) and Ham
(for 4 people)
- 2.5 pounds asparagus
- 8 6-inch slices boiled ham
- 2 cups flour
- ½ cup chopped fresh parsley
- Salt, ground white pepper and nutmeg to taste
- ½ teaspoon lime juice
- ½ teaspoon sugar
- 2 eggs
- 1 ½ cup water
- 3 tablespoons butter
- 2 tablespoons margarine
- Peel the asparagus.
- Prepare the boiling water by adding 1 ½ teaspoons salt, ¼ teaspoon nutmeg, ½ teaspoon ground white pepper, ½ teaspoons sugar, 1 tablespoon butter and lime juice to 3 quarts of water. Boil the water with the asparagus peels and the parts of the asparagus that you cut off because they were at the bottom of the stalk. This is a great way to get some additional flavor from the peels before throwing them away. Let it boil ½ hour. Remove the peels and add peeled asparagus to the same water. Let it boil for 10 minutes and then reduce heat to simmer for 45 minutes.
To make the Krauterflaedle:
- Mix flour, water, and two eggs to make a runny dough. Add parsley, ground white pepper, nutmeg and salt to taste. Heat margarine in a non-stick 8-inch pan. Pour a thin layer of dough over the entire pan. Cook on both sides for 2-3 minutes. Remove from pan and place in a pre-heated oven at 170 F. Repeat until you have 8 Krauterflaedle.
- Heat a 10-inch non-stick pan. Add 1 tablespoon butter. Heat the 4 slices of ham on both sides for 2 minutes, just long enough for them to get a little brown and you can smell the ham. Remove to oven and brown the remaining 4 slices.
- Once done, roll the asparagus and ham up in the Krauterflaedle. Hollandaise sauce is the perfect topping. Get it pre-made at your local grocery store on the economy. Just warm it slightly in a pan and drizzle over the top of your creation. You will have a nice spring meal to enjoy on your back patio!
Serve with a green salad with a light dressing.
Dessert: Raspberry Stracciatella Tiramisu
(for 4 people)
- 1½ cups raspberries, frozen or fresh
- 250 grams mascarpone
- 250 grams quark, low fat (buy this in any store on the economy)
- 2 tablespoons sugar
- 1 tablespoon vanilla sugar
- A dash of salt
- 4 tablespoons Amaretto liqueur (or instant almond flavor without alcohol from the economy, but only drops!)
- ½ cup dark chocolate chips chopped finely
- 12-14 sponge fingers
- 4 tablespoons cold espresso or strong black coffee
- Cocoa powder for dusting
Prepare the Tiramisu the night before, giving the biscuits time to soak up the liquids, making it even tastier. Wait until right before serving to add the cocoa powder.
- Mix mascarpone, quark, sugar, vanilla sugar, salt and 2 tablespoons of Amaretto
- Add chocolate chips.
- Stir the thawed raspberries into the cream mixture.
- In a second bowl mix remaining Amaretto/Almond Flavor and coffee.
- In a small glass dish arrange half of the sponge fingers and pour half of the Amaretto and coffee mixture on top. Add half of the raspberry mixture to the dish. Repeat the layers again.
- Cover with a thin layer of cocoa powder.