Asparagus ragout in a pancake

Ingredients for 4 servings:

• 500 g asparagus
• Salt
• Sugar
• 25 g flour
• 20 g butter
• 125 g flour
• 2 eggs
• ¼ liter of milk
• 1 tbsp chives, finely chopped
• 1 tbsp butter, melted
• nutmeg
• some parsley, freshly chopped
• Clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Asparagus ragout in a pancake

Flädle are thin pancakes. They are ideal for wrapping meat or vegetables. Peel the asparagus from head to tip, trim off the woody ends, and simmer in water with a little salt and sugar, covering the asparagus with a cloth. Cooking time: 15–20 minutes. Drain and reserve 0.5 liters of stock. Now make a roux from 25 g flour and 20 g butter, let it cool, add the asparagus stock, bring to a boil, stirring constantly, and simmer gently for 10 minutes. Then cut the asparagus into 2 cm pieces, add to the sauce, and season with salt and nutmeg. To make the Flädle, mix 125 g flour, eggs, melted butter, and milk into a smooth batter. Add the chives and a pinch of salt. Bake 4 Flädle one after the other in the clarified butter. Place one noodle on each preheated plate, spread the asparagus ragout on one half, fold the other half over the top and serve sprinkled with chopped parsley.