Crepes with asparagus

Ingredients for 4 servings:

• 250 g asparagus, green
• 100 g cooked ham (very thinly sliced)
• 60 g flour
• 4 eggs
• 100 ml milk
• 50 ml mineral water
• 1 tbsp olive oil
• 50 g Parmesan
• 125 g hollandaise sauce, casual
• some basil, fresh
• salt and pepper
• Olive oil, for frying
• nutmeg
• Cayenne pepper
• Balsamic vinegar
• Sugar
• butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

(Pancakes with asparagus)

Combine flour, eggs, milk, mineral water, and olive oil, season with salt and nutmeg, blend with a hand blender, and let stand for at least 15 minutes. Fry 4 thin pancakes in olive oil. For the sauce, combine 125g of legere sauce (only 16% fat), the grated Parmesan cheese, a little milk, and season with salt, pepper, nutmeg, and cayenne pepper, if desired. Heat gently to melt the cheese, then stir in the finely chopped basil. Simply wash the green asparagus, trim the ends, and slice the stalks lengthwise (!) into approximately 1/2-cm-thick slices. Heat a little butter and sugar (!) in a pan and caramelize the asparagus for a few minutes. Season with salt and pepper (and a few dashes of balsamic vinegar, if desired). Line the top half of the pancake with some cooked ham, top with 1/4 of the asparagus, leaving the ends hanging over, and drizzle with some of the sauce. Wrap the pancake first over the asparagus from the bottom, then wrap it on both sides. Place in a baking dish and top with some grated Parmesan cheese and the remaining sauce, then gratinate.