John Myers
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Warm Asparagus Salad with Crepes
The perfect warm asparagus salad with crepes recipe with a picture and simple step-by-step instructions.
For crepes:
- 100 g Flour
- 2 Eggs
- 200 ml Milk
- 50 g Butter
For asparagus salad:
- 1 Kg Asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 2 Eggs
- 2 tbsp Chives
- 1 Onion
- 2 tbsp Fresh smooth parsley
- 2 tbsp Vegetable broth
- 2 tbsp White balsamic vinegar
- 1 tbsp Lemon juice
Crepes:
- Mix the flour, eggs, salt and milk, melt the butter and stir into the dough.
- Place the dough in the refrigerator for 1 hour.
Preparation of asparagus salad:
- Peel the asparagus and cut into 5 cm long pieces.
- Bring the water to the boil and cook the asparagus with salt and sugar for 15 minutes until al dente.
- Hard boil the eggs in another saucepan.
- Chop the chives, onions and parsley into small pieces.
- Put the vegetable stock in a warm pan.
- Mix the onions, balsamic vinegar, lemon juice and the fresh herbs in it.
- Add the firm asparagus and the chopped eggs.
- Serve the warm asparagus salad with the fried crêpes and drizzle a few dashes of walnut oil over it, if you like.
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