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Asparagus in Herb Crepes with Lemon Sauce on Rocket

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Asparagus in Herb Crepes with Lemon Sauce on Rocket

The perfect asparagus in herb crepes with lemon sauce on rocket recipe with a picture and simple step-by-step instructions.

For the crepes

  • 150 g Flour
  • Salt
  • 250 ml Milk
  • 2 Pcs Eggs
  • 0,25 bunch Parsley
  • 1 Handful Chives

For the asparagus

  • 1,2 Kg Asparagus
  • 20 g Butter
  • 80 g Breakfast bacon
  • 2 El Butter
  • Herbs for garnish
  • Olive oil
  • Cassis liqueur
  • Raspberry vinegar
  • Arugula
  • Salt
  • Pepper

Preparation of the crepes

  1. Mix flour with 1/2 teaspoon salt, milk and eggs and allow to soak for 30 minutes.

asparagus

  1. Peel the asparagus and cook in lightly salted water for 12 to 15 minutes. Cut the bacon into pieces and fry them in a hot pan until crispy. Drain on a kitchen sieve

Continue with the dough

  1. Add the herbs and chives to the batter and stir in a little butter and bake thin crepes. Put butter in the pan and brown lightly.

Serving

  1. Drain the asparagus and add the crepes and bacon

arugula

  1. Mix the rocket with olive oil, raspberry vinegar and casiss, salt and pepper
Dinner
European
asparagus in herb crepes with lemon sauce on rocket

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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