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🥗 White Asparagus with Pancakes and Salad

785 kcal · 30 min · 4 servings

Ingredients

• 8 stalks white asparagus
• salt
• 1 tbsp sugar
• 120 g flour
• 200 ml milk
• 2 eggs
• 2 handfuls leaf salad (e.g. arugula and young chard leaves)
• 4 tbsp olive oil
• 4 tbsp white balsamic vinegar
• pepper (from the mill)
• 4 sprigs chervil
• 2 tbsp hazelnut kernels
• 1 tbsp vegetable oil (for frying)

Instructions

1. 1. Peel the asparagus and cook in salted water with sugar for 15-20 minutes until it still has a slight bite.
2. 2. For the pancakes, whisk the flour with milk and a pinch of salt, then add the eggs and let the batter rest for about 10 minutes.
3. 3. Wash the salad thoroughly, trim, spin dry, and tear into small pieces if necessary. For the dressing, mix olive oil, vinegar, salt, and pepper and adjust to taste. Pick the chervil leaves, chop the hazelnuts, and add both to the dressing.
4. 4. Prepare 4 crepes from the batter. To do this, add some oil to a hot, non-stick pan and pour in a quarter of the batter. Bake for about 1 minute until golden brown, then flip and bake for another 1 minute. Repeat the same method with the remaining batter.
5. 5. Drain the asparagus well. Fold the crepes, arrange on plates, and wrap 2 asparagus stalks in each. Place the salad beside and drizzle everything with the dressing before serving.

Nutrition per serving

• kcal: 785
• Protein: 22 g · Fett/Fat: 47 g · Carbs: 67 g