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Asparagus in pancakes

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Ingredients for 4 servings:

  • 1 ½ kg asparagus
  • some salt water
  • 1 tbsp sugar
  • 2 eggs, hard-boiled
  • 125 g flour
  • 5 eggs, raw
  • 1 pinch of salt
  • ⅛ liter milk
  • 100 g butter
  • 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with egg and parsley

Peel the asparagus and cook in salted, sugary water for 20-25 minutes. Peel and finely chop the hard-boiled eggs. Make a pancake batter from the flour, eggs, milk, and a pinch of salt. Fry 4 pancakes in a heated pan. Divide the cooked, drained asparagus into 4 portions, then roll them into the pancakes and serve. Heat the eggs and chopped parsley in the remaining fat and pour over the dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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