Wild garlic pancakes with asparagus

Ingredients for 2 servings:

• 5 wild garlic leaves, fresh
• 2 eggs
• 3 tbsp spelt flour type 630
• 1 pinch of salt
• 5 tbsp water
• 1 tbsp clarified butter
• 10 stalk(s) asparagus, white
• 5 g butter
• 1 tsp sugar
• ½ tsp salt
• 6 slices of Serrano ham
• 50 g Emmental cheese, grated
• 5 wild garlic leaves
• 3 tbsp cream, liquid
• 1 pinch(s) black pepper, from the mill
• 1 pinch of salt
• 1 pinch(s) of sugar
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

topped with cheese

For the pancakes, clean and chop the wild garlic. Mix the eggs with flour, salt, water, and the finely chopped wild garlic to form a fairly thin batter and let it swell for about 20 minutes. Heat a little clarified butter in a 22 cm pan, pour in a third of the batter, and cook a pancake on both sides. Repeat with the rest of the batter. Let the pancakes cool. For the asparagus filling, carefully peel the asparagus, then trim the ends. Bring the asparagus and asparagus ends to a boil in a little water with butter, sugar, and salt. Cover and turn off the heat. Use the residual heat to cook the asparagus (of course, this only works on a conventional electric stove). Drain and reserve the cooking liquid. To finish, cut the asparagus to the length of the pancakes. Wrap three spears in each pancake topped with Serrano ham. Place these parcels in a suitable, greased baking dish and sprinkle with grated cheese. Bake in a preheated oven at 175°C (top/bottom heat) for approximately 10-15 minutes until golden brown. Meanwhile, place the asparagus pieces and the 10th spear in a tall container, add a little asparagus stock, the wild garlic leaves, cream, and spices, and whisk until frothy. This sauce should be lukewarm. To serve, divide the asparagus rolls in half on warmed plates, drizzle with a little sauce, and garnish with some greens—here, ground elder.