Asparagus pancakes

Ingredients for 2 servings:

• 2 eggs
• 160 g milk
• 40 g carbonated mineral water
• 160 g flour, type 405
• 1 tsp, heaped salt
• 1 tsp, heaped pepper
• 1 pinch of nutmeg
• 400 g asparagus (preferably broken, as it will be cut anyway)
• 4 slices of cooked ham
• 1 bunch of chives
• 4 tbsp butter, or oil for baking

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Total time approx. 50 minutes

how I like him

Peel the asparagus, cut into 1 cm pieces, and blanch for 4 minutes, drain, and set aside. Separate the eggs and beat the two egg whites until stiff peaks form. Whisk the egg yolks, milk, water, flour, salt, pepper, and nutmeg into a batter and let it rest for 10 minutes. Finely chop the ham and finely chop the chives, then mix everything into the batter along with the beaten egg whites and asparagus. This is enough for 4 pancakes. Fry the batter in batches with 1 tablespoon of butter or oil in a pan. I use hollandaise sauce (or a ready-made one if I’m in a hurry), refined with a few chives and a squeeze of lemon or lime. If I have plenty of time, I make the hollandaise myself.