Friedhelm`s Asparagus with Pancakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus (fresh or from the jar)
- 1 tablespoon lemon juice
For the pancakes:
- 100 g flour
- 150 ml milk
- 2 egg (s)
- 1 pinch (s) salt
For the sauce:
- 2 egg yolks
- 2 tablespoon white wine
- 150 g butter
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- For the pancake batter, first mix the flour, milk, 2 eggs and a pinch of salt in a bowl. Then stir with a whisk or a hand mixer to form a smooth dough. Set aside so it can swell.
- In the meantime, peel the asparagus and cook in water with lemon juice until soft, to taste.
- In between, bake the pancakes in portions in a coated pan with a little oil, had taken one with 26 cm Ø.
- For the sauce, bring a saucepan with a little water to the boil, on which a bowl fits. Mix the egg yolks and the wine in a suitable bowl and beat until frothy with a whisk.
- When the water is steaming, place the bowl over the steam and beat the egg mixture until it becomes creamy. Then slowly fold in small pieces of butter. But be careful: don`t let the mass get too hot and curdle! If necessary, hide an ice cube and take the whole thing off the stove. When the butter is processed, season the sauce with salt and pepper from the mill.
- Now put a pancake on the plate, cover one half with asparagus and pour the sauce over it. Now fold the other half of the pancake over the asparagus, done.
- A mixed salad can be served with it.
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