John Myers
Ingredients for 4 servings:
- 300 g asparagus, green, peeled
- 75 g cream cheese
- 30 g Parmesan cheese (grated)
- 1 ½ sheets of gelatin
- some salt, pepper
- Lime juice
- 2 eggs
- 125 ml milk
- 2 tbsp oil
- 50 g flour
- 1 pinch of salt
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
Finger food with the spring classic
Cut the asparagus into very short pieces and cook in salted water for 4-6 minutes, then refresh to retain its beautiful color. Once cooled, puree the pieces with the cream cheese and grated Parmesan in a food processor, season with salt, pepper, and lime juice. Soak the gelatine, then heat it in a saucepan while still wet and dissolve it. First, add two to three tablespoons of the asparagus mixture and mix. Then stir in the rest of the mixture well and chill. For the crêpes, mix all the ingredients and bake two large crêpes in a non-stick, lightly oiled, not too hot pan, then chill. Once the asparagus mixture has firmed up a little, spread it evenly over the crêpes and spread it evenly. Roll the crêpes carefully, but not too loosely, and wrap tightly in aluminum foil. Chill for a few hours. Cut into slices to serve. Tip: For non-vegetarians, you can also top the crêpes with very thinly sliced cooked ham or Parma ham before spreading the asparagus mixture on top.
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