Asparagus with cooked ham in Parmesan – pancakes

Ingredients for 4 servings:

• 8 slice(s) cooked ham (very spicy or smoked)
• 1 kg asparagus, white
• 500 g asparagus, green
• 150 g flour
• 3 m.-sized eggs
• 250 ml milk 1.5%
• 50 g butter
• 50 g Parmesan cheese (freshly grated)
• 300 g goat’s cheese
• 3 tbsp milk
• 1 tbsp parsley, finely chopped
• ½ tsp lemon thyme, finely chopped
• nutmeg
• salt and pepper
• Sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Asparagus with a twist and goat cheese dip

Wash and peel the white asparagus, and trim the ends. Wash the green asparagus and trim the ends. For the pancake batter, mix the flour, eggs, and milk with a pinch of salt to form a smooth batter. Melt 30g of butter and stir it into the batter. Let the batter rest for about 15 minutes. In the meantime, bring a large pot of water (enough for both types of asparagus) to a boil. Add plenty of salt, a little nutmeg, 20g butter, and 1 teaspoon of sugar. Add the white asparagus to the boiling water and cook for 10 minutes. After 10 minutes, add the green asparagus and cook for another 5 minutes until al dente. While the pancakes are cooking, mix the goat cheese with the milk (3-4 tablespoons) and the herbs. Season with salt and pepper. Now fold the Parmesan cheese into the batter and fry 8 relatively thin pancakes one after the other in a non-stick pan. Keep the cooked pancakes warm in the oven at 100°C. To serve, place two pancakes on a plate, divide a slice of cooked ham and asparagus (evenly divided into 8 pieces, of course) between each pancake, fold the pancakes together, and add the dip to the edges. TIP: If the asparagus is already cooked before the pancakes, you can drain it well and place it in a baking dish in the oven to keep warm.