Fine asparagus dish with basil crêpes and three kinds of ham
easy
60 mins
60 mins
Ingredients
- 1/4 l Milk
- 2 Eggs
- 7-10 Tbsp Salt
- 125 g Flour
- 1.5 kg white asparagus
- 2-3 TABLESPOONS Oil
- 1 collar Basil
- 30 g Butter or margarine
- 125 g Whipped cream
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp Pepper
- 4 discs smoked turkey breast (à approx. 50 g)
- 4 discs cooked ham (approx. 30 g each)
- 4 discs Black Forest Ham (à ca. 50 g)
- 7-10 Tbsp Diced tomatoes and spring onion rings
- 7-10 Tbsp Basil
Directions
- 1
Mix milk, eggs and salt. Gradually stir in 100 g flour. Leave to swell for about 30 minutes. Meanwhile wash and peel the asparagus and cut off the woody ends. Wash basil, dab dry and pluck the leaves from the stalks.
- 2
Cook the asparagus in boiling salted water for about 20 minutes. Heat oil in a pan and bake 16-20 small pancakes from the pancake batter, one after the other. Put 2 tablespoons of batter into the pan and place 1-2 basil leaves on each pancake. Fry on both sides for 2-3 minutes and keep warm. Remove the asparagus and keep warm. Measure out 3/8 litres of asparagus water. Heat the fat in a pot. Dust with the remaining flour and sweat on. Deglaze with asparagus water and cream while stirring constantly and bring to the boil. Season to taste with lemon juice, salt and pepper.
- 3
Heat the fat in a pot. Dust with the remaining flour and sweat on. Deglaze with asparagus water and cream while stirring constantly and bring to the boil. Season to taste with lemon juice, salt and pepper. Arrange asparagus, sauce and cold cuts on a plate. Sprinkle with tomato cubes and spring onion rings. Serve garnished with basil as desired
Nutrition Facts
730 kcal
33 g
46 g
41 g
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