Tomato Pancakes with Asparagus

5 from 5 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 500 g 8 sticks of fresh, white asparagus 620 g / peeled
  • 1 tsp Salt
  • 1 tsp Sugar
  • 150 g 2 tomatoes / cleaned
  • 4 tbsp Finely chopped coriander
  • 2 piece Eggs
  • 3 tbsp Flour
  • 125 ml Milk
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 4 tbsp Sunflower oil
  • 4 piece Coriander leaves for garnish


  • Peel the asparagus and cut off the ends. Cook the asparagus in a large saucepan with salted water (1 teaspoon) and sugar (1 teaspoon) for about 10 minutes until al dente. remove and dice everything finely. Whisk eggs (2 pieces) with flour (3 tbsp) and milk (125 ml), fold in the tomato cubes and finely chopped coriander (4 tbsp) and mix the dough with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill Season (3 big pinches). Heat sunflower oil (1-4 tbsp) in a pan and bake pancakes (4 pieces) from the batter. Carefully wrap 2 asparagus stalks in each pancake, garnish with coriander leaves and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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