John Myers
Ingredients for 2 servings:
- 4 asparagus, cooked, possibly broken pieces/leftovers from the previous day
- 2 large pancakes
- ¼ pack of Hollandaise sauce, purchased or leftovers from the day before
- 2 bratwurst, ready fried, in small slices
- ½ pack of sliced cheese of your choice
- 1 dash of olive oil
- 1 pinch of marjoram or oregano, shredded
- 3 parsley leaves
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Simple and delicious use of leftovers
Preheat oven to 180 degrees top/bottom heat. Place the pancakes side by side on a baking sheet (preferably lined with baking paper). Spread half of them with the hollandaise sauce. Cut the drained, cooked asparagus spears into pieces and arrange them on top. Cut the fried sausages into thin slices and arrange them on top. Sprinkle with the chopped parsley. Fold the other side of the pancake on top. Sprinkle with the cheese. Drizzle lightly with olive oil and sprinkle with marjoram. Bake in the oven on the middle rack for about 20 minutes, until the cheese is nicely melted and lightly browned. Serve with a fresh, fruity salad, such as strawberries. Tips: I like to place a few thin slices of zucchini and pieces of bell pepper on the same baking sheet. Toss them lightly with olive oil, salt, and marjoram. It’ll be ready in no time! This recipe is a great way to use up leftovers. We often buy a kilo of broken asparagus and can’t manage it between the two of us. There’s usually some leftover sauce, too. And with a little planning and making pancakes the day before, this meal is really quick to prepare. Without the sausages, it’s also a very tasty vegetarian dish.
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