Asparagus and ham platter with chive pancakes
easy
75 mins
75 mins
Ingredients
- 150 g + 2 tablespoons flour
- 7-10 Tbsp salt, sugar, pepper
- 2 Eggs (Gr. M)
- 150 ml Milk
- 600 g new potatoes
- 2 kg white asparagus (e.g. Cumulus)
- 1 collar Chives
- 5 TABLESPOONS Oil
- 4 TABLESPOONS Butter
- 1⁄4 l dry white wine
- 250 g Whipped cream
- 7-10 Tbsp a few squirts of lemon juice
- 4 discs cooked ham
- 8 discs Black Forest ham
Directions
- 1
For the pancakes mix 150 g flour, 1⁄2 TL salt, eggs and milk with the whisks of the mixer to a smooth dough and swell for about 20 minutes
- 2
Wash the potatoes thoroughly and boil them with their skins for about 20 minutes. Wash and peel asparagus, cut off woody ends. Cook the asparagus in little boiling salted water with 1 teaspoon sugar for 12-15 minutes.
- 3
Wash the chives, shake dry and cut into small rolls. Stir half the chives into the pancake batter. Heat 1 tablespoon of oil in a frying pan. Add 1⁄4 of the dough and bake at medium heat for 2-3 minutes on each side.
- 4
Remove and keep warm. Bake 3 more pancakes with the rest of the dough and 1 tbsp. oil each.
- 5
In the meantime heat 2 tablespoons of butter for the sauce in a saucepan. Sprinkle with 2 tbsp. flour and sauté for about 1 minute, stirring continuously. Stir in wine and cream. Bring to the boil while stirring and simmer for about 5 minutes.
- 6
Season with salt, pepper, 1 pinch of sugar and lemon juice.
- 7
Drain the potatoes, rinse and peel them. Heat 2 tablespoons of butter and 1 tablespoon of oil in a large frying pan. Briefly toss the potatoes in it. Lift out the asparagus and drain well. Arrange ham and asparagus with some sauce, pancakes and potatoes.
- 8
Sprinkle with the rest chives. Serve with the rest of the sauce.
Nutrition Facts
880 kcal
62 g
49 g
32 g
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