Summary

Ingredients

• 100 grams flour
• 1 tablespoon flour for the sauce
• 250 ml milk
• 250 ml vegetable stock
• 250 ml whipped cream
• 2 medium egg (s)
• 1 kg asparagus, green
• Salt water
• 6 tomato (s)
• kl. Bunch oregano
• 1 onion (s)
• 100 g Parmesan or Grana Padano, freshly rated
• 60 g pine nuts
• 5 tablespoon olive oil
• 2 tablespoon butter
• 2 tablespoon balsamic vinegar
• salt and pepper
• nutmeg
• 1 pinch (s) sugar
• Fat for frying and for the pan

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Instructions

1. Whisk the flour (except for the one additional tablespoon) with milk and eggs to form a smooth dough. Season with salt and nutmeg. Cover and set aside.
2. Cut the ends off the asparagus and cook it in boiling salted water for about 6 - 8 minutes, then drain. Scald, peel, halve and core the tomatoes. Dice the pulp. Wash the oregano, shake dry and chop finely.
3. Peel the onion, dice it finely and sweat it in hot oil until translucent. Remove from heat and stir in tomatoes. Season to taste with oregano, vinegar, salt, pepper and sugar.
4. Bake four pancakes from the batter in hot fat and let them cool. Preheat the oven to 200 ° C top / bottom heat.
5. For the sauce, heat the butter, dust the tablespoon of flour over it and sweat it. Stir in the broth, bring to the boil. Then stir in the cream and briefly bring to the boil again. Remove from heat and season with salt, pepper and nutmeg.
6. Roll 1/4 of the asparagus and tomatoes in each pancake. Put the whole thing in a flat, greased dish and pour the sauce over it. Sprinkle with parmesan and pine nuts and bake in the oven for 15-20 minutes.