Pancakes filled with white asparagus and green pesto

Ingredients for 2 servings:

• 2 bunches of white asparagus, approx. 500 – 750 g
• Butter for frying
• 180 g Pesto Genovese
• Cheese, grated
• Oil for the mold
• 2 eggs
• 150 g flour, approx.
• 1 pinch of salt
• 250 ml milk, approx.
• Butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix eggs, flour, milk, and a pinch of salt into a batter. The batter should be slightly runny. Add butter to the pan and fry the pancakes. Peel the white asparagus and trim off the woody ends. Add the asparagus to the pan and fry in butter until browned. Let cool briefly. Brush the baking dish with oil. Brush the pancakes with pesto, add the asparagus, roll them up, and place them in the dish until all the asparagus is used up. Then sprinkle the grated cheese over the pancakes. Bake in the oven at 150 degrees Celsius (300 degrees Fahrenheit) with cheese for about 15 minutes, until the cheese has melted and has reached the desired color. The preparation time varies depending on how many pancakes are being cooked and how much asparagus is being peeled. A salad goes very well with this.