Asparagus in Omelette Batter
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 stalks asparagus, peeled
- 1 teaspoon cane sugar
- 2 teaspoons butter
- 100 g ham
- 4 egg (s)
- 100 ml milk
- 50 ml crème fraîche, or sour cream
- 4 tablespoon flour
- 1 pinch baking powder
- 2 teaspoons parsley, chopped, also frozen
- 1 pinch (s) salt
- 1 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the asparagus in the oven.
- Depending on the thickness of the asparagus, however, about 10 to 15 minutes of cooking time is sufficient, as it continues to cook when gratinated.
- Meanwhile, dice the ham. Mix the eggs with the other ingredients to form a batter.
- Remove the asparagus from the aluminum foil and stir the liquid into the batter. Place the asparagus in a baking dish. The shape should be big enough that you can cover the bottom with the asparagus. Spread the ham over the asparagus. Pour the dough over it and bake in the oven for about 15 minutes at about 160 ° until the surface has turned a light brown and the dough is firm.
- Add 2 to 3 white bread slices to soak up the leftovers on the plate.
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