Asparagus on pancakes with ham and white sauce with Gorgonzola

Ingredients for 4 servings:

• 2 eggs
• 175 g flour
• 150 ml milk
• 150 ml carbonated mineral water
• Salt
• pepper
• 4 slices of cooked ham, diced approx. 2 cm x 2 cm
• 20 g flour
• 20 g butter
• 250 ml milk
• Salt
• pepper
• 50g Gorgonzola
• nutmeg
• 24 stalk(s) asparagus, white
• 1 pinch(s) of sugar

Instructions

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

enough for about 6 pieces

Peel the asparagus. Cook in boiling water with a pinch of sugar (takes about 20 minutes). In the meantime, prepare the batter for the pancakes: Separate the eggs. Whisk the egg yolks with the flour, mineral water, milk, salt, and pepper. Let stand for about 15 minutes. Beat the egg whites until stiff peaks form, then fold them into the batter after 15 minutes. This quantity makes 6 pancakes. For the sauce, heat the butter and sauté the flour while stirring. Stir in the milk and slowly bring to a boil. Crumble the Gorgonzola and melt it into the sauce. Season with salt, pepper, and grated nutmeg, and keep warm. Now evenly distribute a ladleful of the batter in a hot pan (this works best if you swirl the pan). Distribute the ham pieces evenly (or unevenly!) over the batter and press them down so they don’t fall off when turning. Cook the pancakes one at a time on both sides. Transfer the pancakes to plates. Place approximately 4-6 asparagus spears on top of the pancakes in one plate half. Spread the sauce over the asparagus spears. Fold the empty half of the pancakes over the asparagus and serve hot.