John Myers
Asparagus Ragout with Herb Pancakes
The perfect asparagus ragout with herb pancakes recipe with a picture and simple step-by-step instructions.
- 0,25 liter Milk
- 2 Eggs
- 100 g Flour
- 2 tbsp Oil
- 0,5 bunch Parsley
- 500 g Fresh asparagus
- Salt
- 30 g Butter
- 150 g Fresh mushrooms
- 200 g Turkey breast smoked cold cuts
- 100 g Whipped cream 10% fat
- 100 g Peas frozen
- Cayenne pepper
- Worcester sauce
- Stir milk with eggs until smooth. Stir in 75 g flour and 1 tablespoon of oil. Let it soak for approx. 10 minutes. Wash the parsley, pat dry, pluck and roughly chop, except for something to garnish. Add the parsley to the pancake batter
- Peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for about 8 minutes. Remove and set aside. Measure 1/2 liter asparagus stock. Heat the butter in a saucepan, sweat 25 g of flour in it. Deglaze with asparagus stock and leave for approx. Simmer for 5 minutes, stirring occasionally.
- Brush a coated pan (18cm diameter) with a little oil. Bake approx. 4 pancakes from the batter in it one by one. Clean and halve the mushrooms. Cut asparagus diagonally into pieces approx. 3 cm long. Cut turkey breast into strips Pour the sauce and bring to the boil.
- Add the asparagus, mushrooms, peas and turkey breast and heat for approx. 5 minutes. Season with cayenne pepper and Worcester sauce. Arrange herb pancakes with asparagus ragout on plates and serve garnished with the remaining parsley.
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