Asparagus in herb crêpe with tomato salsa and ham

Name: Asparagus in herb crêpe with tomato salsa and ham
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g Flour; 1 Egg (size); 100-125 ml Milk; 7-10 Tbsp Salt; 4 Tomatoes; 1 Shallot; 2 TABLESPOONS Lemon juice; 1-2 TABLESPOONS Tomato Ketchup; 7-10 Tbsp black pepper; 4 TABLESPOONS Olive oil; 8 Stem(s) Chervil; 1.5 kg white asparagus; 7-10 Tbsp Sugar; 8 discs thin smoked ham (approx. 35 g each); 7-10 Tbsp clarified butter

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g Flour
1 Egg (size)
100-125 ml Milk
7-10 Tbsp Salt
4 Tomatoes
1 Shallot
2 TABLESPOONS Lemon juice
1-2 TABLESPOONS Tomato Ketchup
7-10 Tbsp black pepper
4 TABLESPOONS Olive oil
8 Stem(s) Chervil
1.5 kg white asparagus
7-10 Tbsp Sugar
8 discs thin smoked ham (approx. 35 g each)
7-10 Tbsp clarified butter

Directions

1
Mix flour, egg, milk and 1 pinch of salt to a smooth dough, put aside. ##Wash, quarter, seed and dice the tomatoes. Peel and finely dice the shallot.
2
Whisk lemon juice, ketchup, salt, pepper and 1 pinch of sugar. Pour in a thin stream of oil and fold into the mixture. Mix in tomatoes and ##shallots##. Wash the chervil, dab dry and remove the leaves.
3
Set some leaves aside for garnishing. Wash and peel the asparagus and cut off the woody ends. Boil plenty of water with 1 teaspoon of salt and 1 teaspoon of sugar. Cook the asparagus for 12-15 minutes. In the meantime, spread a flat, coated pan (approx. 18 cm Ø) with a little clarified butter.
4
Bake 4 thin crêpes one after the other. Spread the asparagus spears evenly over the crêpes. Whip the crêpes around the asparagus spears. Spread tomato salsa on top. Add the ham. Garnish with the rest of the chervil.