Asparagus platter with pancakes, ham and hollandaise

Name: Asparagus platter with pancakes, ham and hollandaise
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small bunch of chervil; 3 Eggs (size M); 7-10 Tbsp Salt; 200 ml Milk; 5 TABLESPOONS Mineral water; 160 g Flour; 2 kg white asparagus; 1 TABLESPOON Sugar; 4-5 Tbsp Lemon juice; 3 TABLESPOONS Oil; 150 g Butter; 2 Egg Yolk; 3 TABLESPOONS White wine; 7-10 Tbsp Pepper; 200 g Sliced cottage ham

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small bunch of chervil
3 Eggs (size M)
7-10 Tbsp Salt
200 ml Milk
5 TABLESPOONS Mineral water
160 g Flour
2 kg white asparagus
1 TABLESPOON Sugar
4-5 Tbsp Lemon juice
3 TABLESPOONS Oil
150 g Butter
2 Egg Yolk
3 TABLESPOONS White wine
7-10 Tbsp Pepper
200 g Sliced cottage ham

Directions

1
Wash the chervil, dab dry and pluck the leaves from the stems. Put some leaves aside. Whisk remaining leaves, eggs, 1 pinch of salt, milk and mineral water. Stir in flour vigorously, let it swell for about 20 minutes.
2
Wash the asparagus, peel and cut off the woody ends. Cook in boiling salted water with sugar and 3 tablespoons of lemon juice for 15-18 minutes. Heat oil in portions in a pan and bake about 8 pancakes one after the other, keep warm.
3
For the sauce, melt butter at medium heat, bring to the boil and skim off the foam with a ladle. Put the egg yolk and white wine in a metal bowl and beat until foamy on a hot water bath.
4
Add the butter drop by drop while stirring constantly. Season the finished sauce with 1-2 tablespoons of lemon juice, salt and pepper. Arrange asparagus with ham and pancakes on a plate.
5
Pour some Sauce Hollandaise over the asparagus and garnish with chervil. Add the rest of the sauce.