Asparagus in pancakes, gratinated with cheese sauce

Ingredients for 2 servings:

• 1 kg asparagus, white, 24 spears
• half lemon(s)
• 50 g flour
• 150 ml milk
• 2 eggs
• 20 g butter, melted
• 25 g cheese (Gouda), old, grated
• 30 g butter, for frying
• Salt and pepper, freshly ground
• 20 g butter
• 15 g flour
• ¼ liter of milk
• Salt, freshly ground pepper, nutmeg
• nutmeg
• 1 egg yolk
• 50 ml cream
• 30 g cheese (Gouda), old, grated
• 1 tbsp cream, whipped
• 1 tbsp parsley, chopped
• Butter, for the mold
• Parsley, chopped, for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

For the pancake batter, mix the flour and milk in a mixing bowl until smooth. Crack the eggs into the pan and whisk to combine. Add the melted, lukewarm butter in a thin stream while whisking. Pass the batter through a fine sieve. Mix in the grated Gouda cheese with a pinch each of salt and pepper. Let rest for 1 hour. Trim the bottom ends of the asparagus. Peel the asparagus. Place in a pot with boiling water, salt, and lemon juice and cook for 8-12 minutes. Remove from the pan and set aside. For the cheese sauce, melt the butter in a pot and sauté the flour for 1-2 minutes, stirring continuously, until translucent. Add the milk, stir until smooth, and season with salt, pepper, and nutmeg. Cook the sauce for 20 minutes, stirring constantly. Whisk the egg yolk and cream together, then thicken the sauce and bring to a boil once, stirring continuously. Strain the sauce through a fine sieve and return to the heat. Melt the Gouda cheese while stirring. Fold in the whipped cream and parsley. Melt a little butter in a 16 cm pan and cook 8 pancakes until golden brown. Grease a baking dish with butter. Roll 3 asparagus spears into a pancake and place in the dish. Pour the sauce over the pan and bake in a preheated oven at 220 °C for 12-15 minutes. Sprinkle with parsley.