Asparagus and spring herb crêpes

Ingredients for 4 servings:

• 400 g asparagus, white, peeled
• 20 g bacon
• 10 ml olive oil
• 20 g spring onions
• 30 g flour
• 3 large eggs
• 10 g parsley, fresh
• some arugula
• some tomatoes, diced
• some balsamic cream
• 35 g onion(s) (pearl)
• 20 g green olives
• 35 g red bell pepper(s)
• 10 g fresh basil
• 45 g tomatoes
• 15 g tomato paste
• 15 ml olive oil
• 1 pinch of chili powder
• 10 ml soy sauce, dark
• 5 ml lemon juice
• some salt and pepper
• some nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

with tomato and basil chutney

For the crêpes, cut the peeled asparagus into very thin, approximately 5 cm long strips, season lightly with salt and let stand for 10 minutes. Then squeeze dry with a kitchen towel; the asparagus should be very dry. Cut the bacon into small cubes and briefly brown in olive oil. Chop the spring onion and add to the bacon and fry briefly. Add the bacon mixture to the asparagus. Add the flour, eggs and parsley and season with salt, pepper and nutmeg. Heat olive oil in a non-stick pan, pour in the asparagus mixture to a depth of approximately 1 cm and cook the asparagus crêpe on both sides. Cut the finished crêpe into pieces. Layer the crêpe wedges alternately with the arugula marinated in olive oil. For the chutney, chop the vegetables and basil and mix with all the other ingredients. Serve the chutney with the crêpes.