Pancakes with asparagus and ham

Ingredients for 7 servings:

• 250 g spelt flour
• 4 eggs
• 300 ml milk
• 1 shot of carbonated mineral water
• 1 pinch of salt
• 1 orange(s) or lemon, untreated
• 21 stalk(s) asparagus, white
• salt water
• some sugar
• some lemon juice
• some vinegar
• 1 pack of mini mozzarella
• 2 packs of raw ham
• Sauce (Heinz Curry Mango Sauce)
• curry powder
• Chives, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

For the pancake batter, separate the eggs and beat the egg whites until stiff. Grate the zest from the orange or lemon. Whisk the flour with the egg yolks, milk, salt, and lemon or orange zest until smooth. The batter will still be a bit thick at this point. Place the batter in the refrigerator and let it rest for 30 minutes. Meanwhile, for the topping, peel the asparagus, cut it into bite-sized pieces, and cook it in water with salt, vinegar, and a little lemon juice. After 30 minutes, heat a pan with fat. Now fold the stiff egg whites into the batter and add a splash of mineral water so that the batter is not too thick, but still looks very foamy. Finely chop the fresh chives and sprinkle them into the batter. Then pour a ladleful of batter into the pan and spread it out to form a nice round pancake. Wait until it is ready to turn, then turn it over and place the asparagus and ham on one half, along with some more chives. Season with a little curry powder. Fold the pancake in half to prevent the contents from spilling out. Cook for a bit longer until the desired browning is reached. Serve immediately on a plate while still warm, topped with mini mozzarella balls and the curry mango sauce.