Oven-baked asparagus with yeast pancakes and paprika vinaigrette

Ingredients for 4 servings:

• 400 g flour
• 300 ml milk
• 1 bag(s) of yeast
• 30 g sugar
• 1 pinch of salt
• 40 g butter
• ½ tsp lemon zest, grated
• 2 eggs
• Clarified butter for frying
• 1 ½ kg white asparagus (preferably equal thickness spears)
• some salt
• 1 pinch(s) of sugar
• 200 g butter
• 1 bell pepper(s), red
• 4 tbsp herb vinegar
• 5 tbsp rapeseed oil
• 5 tbsp grape seed oil
• salt and pepper
• nutmeg
• 1 bunch of chives, finely chopped
• 2 medium-sized eggs, finely chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Mix all the dough ingredients until smooth and let it rise for 30 minutes. Meanwhile, wash and peel the asparagus, removing any woody ends. Place the stalks side by side in a shallow, ovenproof dish and season with salt and a little sugar. Melt the butter and pour it over the asparagus. Cover the dish tightly with aluminum foil and cook the asparagus on the lowest rack of the oven for about 30 minutes. In the meantime, gradually make small pancakes from the batter in hot clarified butter and keep warm. For the vinaigrette, wash, quarter, trim, and very finely dice the bell pepper. Mix the vinegar and oils together, season with salt, pepper, and nutmeg. Stir in the chives, eggs, and paprika, and season again to taste. Serve the asparagus on plates with the vinaigrette and pancakes.