Asparagus with melted tomatoes and salmon and ham crespelle

Ingredients for 4 servings:

• 3 eggs
• salt and pepper
• nutmeg
• 150 g flour
• 125 ml milk
• 125 ml mineral water
• 2 kg asparagus
• 2 tbsp clarified butter
• 1 pot chervil, alternatively flat parsley
• 100 g crème fraîche
• 200 g smoked salmon
• 200 g cooked ham
• 100 g cheese, grated
• 1 tsp sugar
• 1 onion(s), diced
• 300 g cherry tomatoes
• 2 tbsp olive oil
• 1 ½ tbsp brown sugar
• 100 ml Balsamic vinegar, white

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

the melted tomatoes harmonize very well with the asparagus

For the crespelle, whisk together the eggs, salt, pepper, and nutmeg. Stir in the flour and milk and let it swell for 30 minutes. Then stir in the mineral water and fry about 4-6 thin pancakes in the clarified butter. Peel the asparagus and cook in plenty of salted water with a knob of butter and 1 teaspoon of sugar for about 15 minutes. In the meantime, spread the pancakes thinly with crème fraîche and scatter the chervil leaves on top. Top half of the pancakes with smoked salmon and the other half with cooked ham. Roll up the pancakes and place all the rolls on a baking sheet lined with baking paper, sprinkle with cheese, and bake in the oven at 200°C (175°C fan-assisted) for about 12 minutes. Halve the tomatoes depending on their size. Heat olive oil in a pan and sauté the diced onion for about 2 minutes. Add the tomatoes and sauté briefly. Sprinkle with brown sugar and melt gently. Season with salt and pepper and deglaze with vinegar. Simmer over low heat for about 5 minutes. Place the asparagus on a plate. Top with the melted tomatoes. Slice the crespelle and add.