Summary

Ingredients

• 1 bunch basil
• 1 egg (s), 00 g flour
• 16 tablespoon olive oil
• 250 ml milk
• Salt and pepper, fresh from the rubbish
• 200 g oat cream cheese (alternatively double cream cheese)
• 100 g walnuts
• 75 g honey, pine honey (alternatively acacia or forest honey)
• 3 tablespoon mustard, medium hot
• 2 tablespoon vinegar (white wine vinegar)
• 1 teaspoon rosemary, fresh, finely chopped
• 2 kg asparagus, white

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Instructions

1. Cut half of the basil into fine strips. Mix the flour with the egg, 2 tablespoons of olive oil and the milk to form a smooth dough. Salt, pepper and mix in the basil strips. Bake 4 golden-brown crepes (20 cm Ø) in a total of 4 tablespoons of olive oil. Cut the goat`s cream cheese into slices as thinly as possible and spread over the crepes. Season with salt and pepper. Spread the remaining basil leaves on top and drizzle with 1 tablespoon of olive oil each. Roll up the crepes, place in a baking dish and sprinkle with parmesan.
2. Roast the walnuts and roughly chop them. Mix honey with mustard, white wine vinegar, rosemary, a little salt and pepper and fold in the walnuts. Peel the asparagus, cut off the woody ends.
3. Fry the asparagus in a large saucepan in the remaining olive oil over medium heat until golden brown. Salt, pepper and cook with 50 ml water in a closed saucepan until firm to the bite for 8-10 minutes over high heat. Add the honey mixture and cook gently in an open pot for 2 minutes. In the meantime, bake the goat cream cheese crêpes for 10 minutes in the preheated oven on the 2nd rack from the bottom at 200 ° C (convection 180 ° C, gas 3). Arrange asparagus with honey sauce and crepes on a platter.