Asparagus with Ham in Parmesan Pancakes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 slices cooked ham, (very spicy or smoked)
- 1 kg asparagus, white
- 500 g asparaus, reen
For the dough:
- 150 grams flour
- 3 egg (s)
- 250 ml milk 1.5%
- 50 g butter
- 50 g parmesan, (freshly rated)
For the dip:
- 300 g oat cream cheese
- 3 tablespoon milk
- 1 tablespoon parsley, finely chopped
- 0.5 teaspoon ½ lemon thyme, finely chopped
- nutmeg
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Wash and peel the white asparagus and remove the ends. Watch the green asparagus and cut off the ends.
- For the pancake batter, mix the flour, eggs and milk with a pinch of salt to form a smooth batter, melt 30g butter and stir into the batter, now let the batter rest for approx. 15 minutes.
- In the meantime, in a large saucepan (must be enough for both types of asparagus) bring the water to the boil, salt the water well, add a little nutmeg zest, 20g butter and 1 teaspoon sugar, add the white asparagus to the boiling water and cook for 10 minutes, After 10 minutes add the green asparagus and cook together for another 5 minutes until al dente.
- During the cooking time, mix the goat cheese with milk (3-4 tablespoon) and the herbs, season with salt and pepper.
- Now fold the parmesan under the dough and fry the dough into 8 relatively thin pancakes one after the other in a coated pan. Keep the finished pancakes warm in the oven at 100 degrees.
- To serve, place two pancakes on a plate, spread a slice of boiled ham and asparagus (of course, equal through 8) into the pancakes, fold the pancakes together and add the DIP on the edge.
- TIP: if the asparagus is already cooked before the pancakes, you can put it in a baking dish in the oven to keep it warm.
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