Asparagus with ham pancakes and hollandaise sauce

Name: Asparagus with ham pancakes and hollandaise sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Eggs (size M); 7-10 Tbsp Salt; 1/8 l Milk; 150 g Flour; 2 TABLESPOONS Oil; 1/8 l Mineral water; 2 kg white asparagus; 1 TEASPOON Sugar; 50 g Butter; 1/2 bunch Chervil; 1 untreated lemon; 2 packages (250 ml each) Hollandaise sauce; 8 thin slices of cooked ham; 7-10 Tbsp Lemon wedges

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Eggs (size M)
7-10 Tbsp Salt
1/8 l Milk
150 g Flour
2 TABLESPOONS Oil
1/8 l Mineral water
2 kg white asparagus
1 TEASPOON Sugar
50 g Butter
1/2 bunch Chervil
1 untreated lemon
2 packages (250 ml each) Hollandaise sauce
8 thin slices of cooked ham
7-10 Tbsp Lemon wedges

Directions

1
Mix eggs and 1/2 teaspoon salt in a bowl. Gradually stir in milk and flour. Finally, stir in oil and mineral water. Cover the pancake batter and let it rest for about 20 minutes.
2
Wash and peel the asparagus and cut off the woody ends. In a large saucepan, boil salted water with sugar and 10 g butter. Add the asparagus, bring to the boil and cook for about 15 minutes. Put some butter in a frying pan (20 cm Ø).
3
Add 1/8 of the pancake batter. Fry on both sides until golden brown. Wash the chervil, shake dry and, except for a little garnish, pluck the leaves from the stems and chop finely. Wash the lemon, grate dry and finely grate the peel.
4
Halve the lemon, squeeze half of it. Warm up Sauce Hollandaise, season to taste with lemon juice, zest and chervil. Lift asparagus out of the water, keep warm. Cover pancakes with ham and roll up.
5
Form the dough into a ball and put it back into the bowl. Cover and leave to rise for approx. 1 1⁄2 hours in a warm place. Knead the dough again with your hands. Then let it rest in the fridge for at least 3 hours.