Summary

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

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Instructions

1. Wash and peel the white asparagus and remove the ends. Watch the green asparagus and cut off the ends.
2. 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.
3. 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.
4. During the cooking time, mix the goat cheese with milk (3-4 tablespoon) and the herbs, season with salt and pepper.
5. 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.
6. 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.
7. 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.