Stuttgart asparagus

Ingredients for 2 servings:

• 16 stalk(s) asparagus
• 1 tbsp sugar
• ½ lemon(s), juice
• 1 tsp salt
• 4 slice(s) cooked ham, large thin slices
• Fat, for the shape
• 2 eggs
• 100 g flour
• 200 ml milk
• 1 pinch of salt
• 2 tbsp chives and/or parsley
• 1 dashes of sparkling mineral water
• Oil, for frying
• 3 egg yolks
• 3 tbsp water
• 1 tbsp lemon juice
• 150 g butter, melted
• Salt and pepper, white
• Cayenne pepper

Instructions

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

Asparagus and ham in herb pancakes topped with hollandaise sauce

First, prepare the pie crust. Whisk the eggs with the milk, then whisk in the salt and flour, then add the herbs. I always use half chives and half parsley, but you can also use herb mixtures (only frozen). Add a splash of mineral water, preferably sparkling, and set aside. Peel the asparagus and cook according to thickness and desired firmness. Add a tablespoon of sugar, the lemon juice, and the teaspoon of salt to the cooking water. I always cook the asparagus peels for extra flavor. Heat a little oil in a 24cm frying pan and cook four to six thin pie crusts from the pie crust over high heat. Melt the butter for the hollandaise sauce over low heat. Put the egg yolks, lemon juice, water, and salt into a metal mixing bowl and place in a simmering water bath. Stir with a whisk or an electric mixer until the mixture is creamy. Remove the bowl from the water bath (this is important, otherwise the sauce will curdle) and gradually add the melted butter, a teaspoon at a time, then a tablespoon at a time, while constantly stirring or whisking. Season to taste with salt, white pepper, and cayenne pepper. Preheat the oven to 250°C (grill). Place a slice of ham on each noodle and wrap three to four asparagus spears in it. Place the noodles in a greased baking dish and pour the hollandaise sauce over them. Place under the grill. When the hollandaise is browned, remove from the oven and serve. If you like, you can eat new potatoes with them, but they are filling enough on their own. Tip: If you have any noodles left over, cut them into thin strips and freeze them; they make a great soup garnish.