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. For the pancake batter, stir the flour in a mixing bowl with the milk until smooth. Beat the eggs, add them and mix in with the whisk. Add the melted, lukewarm butter in a thin stream while stirring. Pass the dough through a fine sieve. Mix in the grated Gouda cheese with a pinch of salt and pepper each. Let rest for 1 hour.
2. Cut off the lower end of the asparagus. Peel the asparagus. Put in a saucepan with boiling water, salt and lemon juice and cook for 8-12 minutes. Remove and set aside.
3. For the cheese sauce, melt the butter in a saucepan and sweat the flour in it while stirring for 1-2 minutes until colorless. Pour in the milk, stir until smooth and season with salt, pepper and nutmeg. Cook the sauce for 20 minutes, stirring constantly. Whisk the egg yolk and the cream, mix the sauce with them and bring to the boil while stirring. Pass the sauce through a fine sieve and reheat. Melt the Gouda in it while stirring. Fold in the whipped cream and parsley.
4. Melt a little butter in a pan 16 cm in diameter and bake 8 pancakes until golden.
5. Grease a baking dish with butter. Roll 3 asparagus spears into a pancake and place in the pan. Pour the sauce over them and bake for 12-15 minutes in a preheated oven at 220 degrees.
6. Sprinkle with parsley.