Summary

Ingredients

• Clarified butter

For the dough:

• 400 g flour
• 300 ml milk
• 1 bag / s yeast
• 30 grams sugar
• 1 pinch (s) salt
• 40 g butter
• 0.5 teaspoon ½ lemon zest, grated
• 2 egg (s)

For the vegetables:

• 1 ½ kg asparagus, white (if possible, sticks the same thickness)
• a bit salt
• 1 pinch (s) sugar
• 200 g butter

For the vinaigrette:

• 1 red pepper (s)
• 4 tablespoon vinegar, (herb vinegar)
• 5 tablespoon rapeseed oil
• 5 tablespoon oil (grape seed oil)
• salt and pepper
• nutmeg
• 1 bunch chives, cut into fine rolls
• 2 m. Egg (s), finely chopped

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Instructions

1. Preheat the oven to 170 degrees. Mix all ingredients together to form a smooth dough and let the dough rise for 30 minutes.
2. In the meantime, wash and peel the asparagus and remove the woody ends. Place the sticks side by side in a flat, ovenproof dish and season with salt and a little sugar. Melt the butter and pour over the asparagus. Close the tin well with aluminum foil and cook the asparagus in the oven on the lowest rack for about 30 minutes.
3. In the meantime, gradually bake small pancakes from the batter in hot clarified butter and keep them warm.
4. For the vinaigrette, wash the peppers, quarter them, clean and dice very finely. Mix vinegar and oils, season with salt, pepper and nutmeg. Stir in the chives, eggs and bell peppers and season again to taste.
5. Arrange the asparagus with the vinaigrette and the pancakes on plates.