Asparagus with herb and egg vinaigrette, ham and crêpes
easy
40 mins
40 mins
Ingredients
- 3 Eggs (size M)
- 100 ml Milk
- 40 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Oil
- 12 discs (10 g each) Salmon ham
- 1 collar Parsley
- 1.5 kg Asparagus
- 7-10 Tbsp Sugar
- 1 Onion
- 1 TABLESPOON grainy mustard
- 3 TABLESPOONS Tarragon vinegar
- 5 TABLESPOONS h
- 7-10 Tbsp Pepper
- 1 collar Chervil
- 1 collar Chives
- 7-10 Tbsp Cling film
Directions
- 1
Mix 1 egg, milk, flour and a pinch of salt to a dough. Let dough rest for about 30 minutes. Brush the pan (28 cm Ø) with oil and bake 2 thin crêpes one after the other. Remove the crêpes from the pan and let them cool down briefly.
- 2
Remove the fat edge of the salmon ham. Spread 6 slices of salmon ham on each crêpe. Wash the parsley, dab dry and place some leaves on the ham. Roll up crêpes tightly. Wrap crêpe rolls in foil and chill.
- 3
Boil 2 eggs in boiling water for 9 minutes, quench in cold water and let them cool down. Wash and peel the asparagus and cut off the woody ends. Cook the asparagus spears in boiling salted water with 1 pinch of sugar for 15-18 minutes.
- 4
Peel and finely chop the onion. Mix onion cubes, mustard, vinegar and 5 tablespoons asparagus stock. Gradually add the oil and season to taste with salt, pepper and a little sugar. Peel and chop the eggs.
- 5
Wash remaining herbs, dab dry. Finely chop all herbs (except for a few chervil twigs for garnishing). Add the egg cubes and herbs to the vinaigrette. Remove crêpe rolls from the foil and cut into slices.
- 6
Remove asparagus from the stock and arrange on plates with the crêpe snails. Pour herb and egg vinaigrette over the asparagus. Garnish with chervil.
Nutrition Facts
340 kcal
17 g
20 g
21 g
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