Asparagus with ham pancakes

Ingredients for 4 servings:

• 1 kg white asparagus
• Salt
• some lemon juice
• 30 g butter
• 25 g flour
• 500 ml asparagus stock
• 100 ml cream
• 1 egg yolk
• Salt
• Pepper, freshly ground
• Nutmeg, grated
• 80 g flour
• 2 eggs
• 150 ml milk
• 40 g butter
• Salt
• Pepper, freshly ground
• 8 slices of ham
• Chervil leaves

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut off the bottom end of the asparagus and peel the stalks from top to bottom using a sharp knife or asparagus peeler. Start just below the head and peel thicker towards the bottom. Cut the stalks into 4 to 5 cm pieces. Bring some water with salt and lemon juice to a boil in a saucepan, add the asparagus and cook for 10 to 15 minutes until soft. Drain, reserving the stock and setting aside 0.5 liter. For the sauce, melt the butter in a saucepan, sprinkle in the flour and sweat until translucent, stirring continuously. Pour in the asparagus stock, stir with a whisk until smooth and season. Simmer in a saucepan over low heat for about 20 minutes, stirring occasionally. Whisk the cream with the egg yolk to thicken the sauce. Pass through a fine sieve, add the asparagus pieces, season with salt, pepper and nutmeg and keep warm. To make the pancakes, whisk the flour, eggs, and milk until smooth, season with salt and pepper, and let stand for 15 minutes. Melt 10g of butter in a 24cm skillet, pour in 1/4 of the batter, place two slices of ham on top, and fry the pancakes until golden brown on both sides. Arrange the ham pancakes on warmed plates and arrange the asparagus on top. Sprinkle with chervil leaves and serve immediately.