Asparagus with ham and spinach pancakes
easy
30 mins
30 mins
Ingredients
- 1 Egg
- 1 TABLESPOON Flour
- 5 TABLESPOONS Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 25-50 g young spinach
- 30 g cooked ham
- 1 small tomato
- 250 g white asparagus
- 1-2 TEASPOONS Oil
- 10 g Milk half-fat or half-fat margarine
- 7-10 Tbsp Lemon Pepper
Directions
- 1
For the pancakes, whisk the egg, flour, milk, salt and a little nutmeg. Set aside for swelling. In the meantime, sort out the spinach, wash and drain well. Cut the ham into strips. Wash the tomato, dab dry, cut in half and remove the seeds.
- 2
Dice the flesh. Wash and peel the asparagus and cook in little boiling salted water for 10-15 minutes. Heat oil in a pan, pour half of the dough and sprinkle with spinach (put something aside for garnishing) and ham. Fry the pancakes on both sides until golden brown and put them on a preheated plate. Bake the rest of the dough in the same way and put it on the plate. Melt the milk half-fat in the pan and toss the tomato cubes in it. Season with salt and pepper. Drain the asparagus and add to the pancakes on the plates. Pour the fat and tomato cubes over them.
- 3
Bake the rest of the dough in the same way and put it on the plate. Melt the milk half-fat in the pan and toss the tomato cubes in it. Season with salt and pepper. Drain the asparagus and add to the pancakes on the plates. Pour the fat and tomato cubes over them. Serve garnished with remaining spinach leaves
- 4
About 1550 kJ/ 370 kcal
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