John Myers
Asparagus Platter with Pancakes, Ham and Hollandaise
The perfect asparagus platter with pancakes, ham and hollandaise recipe with a picture and simple step-by-step instructions.
- 0,5 bunch Fresh coriander
- 3 Pc. Eggs
- Salt
- 200 ml Milk
- 5 tbsp Mineral water
- 150 g Flour
- 2 kg Asparagus white fresh
- 1 tbsp Sugar
- 4 tbsp Lemon juice
- 3 tbsp Oil
- 150 g Butter
- 2 Egg yolk
- 3 tbsp White wine
- Pepper from the grinder
- 200 g Parma ham slices
- Wash the coriander, pat dry and pluck the leaves from the stalks. Put some leaves aside. Beat the remaining leaves, eggs, 1 pinch of salt, milk and mineral water. Stir in the flour vigorously. Let the dough swell for 20 minutes. Wash and peel the asparagus and cut off the woody ends. Cook in boiling salted water with sugar and 3 tablespoons of lemon juice for about 15-18 minutes. Heat the oil in a pan, bake 4-8 pancakes one after the other from the batter and keep warm. For the sauce, bring the butter to the boil and skim off the foam. Place the egg yolks and white wine in a metal bowl and beat until foamy over a hot water bath. Pour in the butter drop by drop while stirring constantly. Season with 1-2 tablespoons of lemon juice, salt and pepper. Asparagus with ham and pancakes Arrange on a platter. Pour some hollandaise sauce over the asparagus and garnish with currants. Serve with the remaining sauce.
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