Baked asparagus pancakes

Ingredients for 4 servings:

• 175 g flour
• 4 m.-sized eggs
• 250 ml carbonated mineral water
• 60 g chervil or parsley
• 1 tsp salt
• 1,200 g asparagus
• 8 slices of cheese (wild garlic cheese)
• 8 slice(s) smoked ham, e.g. Black Forest ham
• 1 half lemon(s)
• 1 tbsp butter
• 100 g cheese (soft cheese), e.g. Camembert

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

with ham and wild garlic cheese filling

Beat the eggs until frothy. Stir in all but a tablespoon of flour and the mineral water to remove any lumps. Finely chop the chervil and fold it into the egg mixture with the salt. Let the batter rest for ten minutes. Peel and trim the asparagus. Bring a bowl of water to a boil, add salt and the juice of half a lemon, and cook the asparagus for 15 minutes until al dente. Preheat the oven to 175°C. Cook the pancakes in a pan and keep warm. Remove the asparagus from the liquid and let it drain. Reserve the liquid and set three to four asparagus spears aside. Top each pancake with two slices of ham and wild garlic cheese. Place the asparagus spears on the pancakes, roll them up, and place in the baking dish. Melt the butter in a saucepan. Sauté the remaining flour in it and deglaze with two ladles of asparagus liquid. Stir with a whisk and season with salt. Cut the remaining asparagus spears into pieces and briefly bring them to a boil in the sauce. Slice the soft cheese and arrange them on the rolled pancakes. Spread the asparagus sauce over the top and bake on the middle rack of the oven for 10 to 15 minutes, until the cheese begins to melt.