Asparagus in a crispy oat coating

Ingredients for 4 servings:

• 2 eggs
• 80 g flour
• 40 g oat flakes, wholegrain
• 60 ml milk (whole milk)
• 60 ml mineral water
• Salt
• 8 tbsp oat flakes, wholegrain, for frying
• 1 kg asparagus
• Sea salt and pepper, sugar, butter
• 250g mozzarella
• 2 tbsp crème fraîche
• ½ bunch parsley, chopped
• ½ bunch chives, chopped
• 1 tbsp lemon juice
• 3 tbsp sour cream
• 1 egg(s), including the yolk
• Salt
• 3 tbsp Parmesan, grated
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Whisk the eggs with flour, oats, milk, mineral water, and a pinch of salt to form a smooth batter. Let stand for 30 minutes. Melt the butter in a pan, sprinkle in 1 tablespoon of oats, pour in a little batter, and bake 8 thin pancakes one after the other. For the filling, peel the asparagus and cook in boiling water with salt and a pinch of sugar until al dente. Meanwhile, cut the mozzarella into small cubes and mix with the crème fraîche and herbs. Season with salt, pepper, sugar, and lemon juice. Preheat oven to 200°C. For the topping, mix the sour cream with the egg yolk, salt, pepper, and nutmeg. Butter a baking dish, place 5-7 asparagus spears in the center of each pancake, and roll them up with 3 tablespoons of the filling. Layer the dumplings in the dish, top with the sour cream and Parmesan cheese. Bake in the oven for about 12 minutes until crispy and brown and serve with ham.