Fried asparagus with honey and goat's cheese – Crêpes

Ingredients for 4 servings:

• 1 bunch of basil
• 1 egg(s), 100 g flour
• 16 tbsp olive oil
• 250 ml milk
• Salt and pepper, freshly ground
• 200 g goat’s cheese (alternatively double cream cheese)
• 100 g walnuts
• 75 g honey, pine honey (alternatively acacia or forest honey)
• 3 tbsp mustard, medium hot
• 2 tbsp vinegar (white wine vinegar)
• 1 tsp rosemary, fresh, finely chopped
• 2 kg asparagus, white

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Cut half of the basil into fine strips. Mix the flour with the egg, 2 tablespoons of olive oil and the milk to form a smooth batter. Season with salt and pepper and mix in the basil strips. Bake 4 golden brown crêpes (20 cm in diameter) in a total of 4 tablespoons of olive oil. Slice the goat’s cheese as thinly as possible and spread them on the crêpes. Season with salt and pepper. Arrange the remaining basil leaves on top and drizzle each with 1 tablespoon of olive oil. Roll up the crêpes, place in a baking dish and sprinkle with Parmesan cheese. Toast the walnuts and roughly chop them. Mix the honey with the mustard, white wine vinegar, rosemary, a little salt and pepper and fold in the walnuts. Peel the asparagus and trim off the woody ends. Fry the asparagus in a large, wide pot in the remaining olive oil over medium heat until golden brown all over. Season with salt and pepper, and cook in a covered pan with 50 ml of water over high heat for 8-10 minutes until al dente. Add the honey mixture and simmer gently for 2 minutes in an uncovered pan. Meanwhile, bake the goat’s cheese crêpes for 10 minutes in a preheated oven on the second rack from the bottom at 200°C (180°C fan, gas mark 3). Arrange the asparagus with the honey sauce and crêpes on a platter.