Asparagus and herb pancakes with mustard

Ingredients for 2 servings:

• 500 g white asparagus
• 100 g flour, type 405
• 200 ml milk, 1.5%
• 1 tbsp sugar
• 30 g butter (wild garlic butter)
• 3 eggs
• 1 tbsp mustard (dill mustard)
• 70 g chives, fresh
• 20 g herbs, mixed, frozen
• 10 g dill, frozen
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Light and filling for 2 people

In a bowl, mix the flour and milk, season with salt and pepper, and let it stand for 10 minutes. Peel the asparagus, removing any woody ends. Using a peeler or vegetable peeler, slice the stalks into a bowl, and stir in the sugar. Once the flour mixture has soaked, fold in the asparagus strips along with the frozen herbs. Stir in 3 eggs and season the mixture generously with salt and pepper. Finely chop the chives and mix them well with the mustard into the batter. In a 24cm frying pan, heat a third of the wild garlic butter over medium heat and, now at a lower heat, cook 3 pancakes one after the other. Slide each cooked pancake out of the pan onto a large plate lined with a double layer of kitchen paper to absorb any excess fat. Arrange the pancakes on a plate and, if desired, drizzle with seasoned garlic cream.