Fried asparagus in pancake
easy
60 mins
60 mins
Ingredients
- 100 g Flour
- 200 ml Milk
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp white pepper
- 1.5 kg white asparagus
- 250 g Tomatoes
- 1/2 bunch Radishes
- 1/2 pickled cucumber
- 1 small lettuce
- 1 Onion
- 3 Stem(s) Parsley and Dill
- 4 TABLESPOONS vinegar, 3-4 tablespoons oil
- 80-100 g Ham on the bone in thin slices (e.g. Westphalian)
- 3-5 Tbsp Mineral water
- 4 TSP + 1 tablespoon + approx. 50 g butter
Directions
- 1
Mix flour, milk, eggs and 1 pinch of salt until smooth. Leave to swell for approx. 30 minutes
- 2
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with 1/2 teaspoon sugar for 15-20 minutes depending on the thickness. Drain
- 3
Clean and wash the tomatoes, radishes, cucumber and lettuce. Cut tomatoes into slices, radishes into sticks. Slice the cucumber. Pluck lettuce smaller. Peel and chop onion. Wash and chop herbs. Mix with vinegar, onion, salt and pepper. Fold in the oil. Mix the salad ingredients with the marinade
- 4
Finely dice the ham. Stir mineral water into the dough. Heat 1 teaspoon of butter in each case in a coated pan (approx. 20 cm Ø). Add 1/4 of the dough and 1/4 of the diced ham. Bake 4 golden brown pancakes one after the other. Keep warm
- 5
Heat 1 tablespoon of butter. Sauté the asparagus in it while turning. Season. Brown about 50 g butter. Arrange pancakes with asparagus and butter. Add salad
- 6
Fresh asparagus can be recognized by its firmly closed heads and the "crunch of the stalks
- 7
Wrapped in a damp cloth, it stays fresh in the refrigerator for 2-3 days. Peeled asparagus can be frozen raw
Nutrition Facts
540 kcal
30 g
37 g
18 g
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