Summary

Ingredients

• 1 kg asparagus, white, 24 sticks
• half a lemon
• 50 grams flour
• 150 ml milk
• 2 egg (s)
• 20 g butter, melt
• 25 g cheese (Gouda), old, rated
• 30 g butter, for fryin
• Salt and pepper, freshly ground

For the sauce:

• 20 g butter
• 15 grams flour
• 0.25 liter ¼ milk
• Salt, freshly ground pepper, nutmeg
• nutmeg
• 1 egg yolk
• 50 ml cream
• 30 g cheese (Gouda), old, rated
• 1 tablespoon whipped cream
• 1 tablespoon parsley, chopped
• Butter, for the mold
• Parsley, chopped, for sprinkling

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Instructions

1. In a mixing bowl, stir 50g flour with 150ml milk until smooth.
2. Beat 2 eggs and add to the bowl, mix thoroughly with a whisk.
3. Add 20g melted, lukewarm butter in a thin stream while stirring constantly.
4. Pass the batter through a fine sieve.
5. Mix in about half the grated Gouda cheese with a pinch of salt and freshly ground pepper.
6. Let the batter rest for 1 hour at room temperature.
7. Cut off the lower ends of the asparagus stems.
8. Peel the asparagus.
9. Place asparagus in a saucepan with boiling water, salt, and juice from half a lemon.
10. Cook for 8-12 minutes until tender.
11. Remove asparagus and set aside.
12. Melt some butter in a saucepan over medium heat.
13. Add a small amount of flour and stir for 1-2 minutes until colorless.
14. Gradually pour in some milk, stirring constantly until smooth.
15. Season with salt and freshly ground pepper.
16. Continue cooking for 20 minutes, stirring constantly.
17. Stir in the remaining grated Gouda cheese until melted.
18. Melt 30g butter in a 16cm diameter pan over medium heat.
19. Pour batter to make 8 pancakes, cooking each for 2-3 minutes per side until golden brown.
20. Grease a baking dish with butter.
21. Roll 3 asparagus spears in each pancake and place in the baking dish.
22. Pour the cheese sauce over the rolled pancakes.
23. Bake in a preheated oven at 220°C (428°F) for 12-15 minutes until golden.
24. Remove from oven and serve immediately.