Friedhelm's asparagus with pancakes

Ingredients for 2 servings:

• 500 g asparagus, fresh or from a jar
• 1 tbsp lemon juice
• 100 g flour
• 150 ml milk
• 2 eggs
• 1 pinch of salt
• 2 egg yolks
• 2 tbsp white wine
• 150 g butter
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the pancake batter, first mix the flour, milk, eggs, and salt well in a bowl. Then, using a whisk or a hand mixer, mix everything until smooth. Set the batter aside to swell. In the meantime, peel the asparagus and cook it in water with lemon juice until soft, to taste. In between, fry the pancakes in batches in a non-stick pan with a little oil. I used a 26 cm diameter pan. For the sauce, bring a pot of water to a boil, large enough for a bowl to fit. In a suitable bowl, mix the egg yolks and wine and whisk until frothy. When the water is steaming, place the bowl over the steam and whisk the egg mixture until creamy. Then slowly beat in small pieces of butter. But be careful: the mixture doesn’t get too hot and curdle! If necessary, beat in an ice cube and remove the sauce from the heat. Once the butter is incorporated, season the sauce with salt and freshly ground pepper. Now place a pancake on a plate, top one half with asparagus, and pour the sauce over it. Fold the other half of the pancake over the asparagus, and you’re done. You can serve it with a mixed salad. For two servings, one serving has 975 kcal.