Green sauce with green asparagus, pancakes and ham
easy
45 mins
45 mins
Ingredients
- 6 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TEASPOONS Mustard
- 100 ml Sunflower oil
- 200 g lactose-free sour cream
- 100 g Herbs (e.g. chervil, parsley, chives, cress)
- 1 TABLESPOON small capers
- 200 g Flour
- 1/4 l lactose-free milk
- 7-10 Tbsp ground mace
- 1 TABLESPOON lactose-free butter
- 2 kg green asparagus
- 200 g cooked ham in slices (ask the butcher for lactose-free variety)
Directions
- 1
Boil 4 eggs in boiling water for about 10 minutes until hard. Rinse cold and peel. Halve eggs, remove egg yolks and pass through a fine sieve. Season and mix with salt, pepper and mustard.
- 2
Let the oil run in while stirring. Stir in sour cream. Wash herbs, shake dry and remove coarse stalks. Chop the herbs finely except for something to garnish. Chop capers. Cut egg white into thin strips.
- 3
Add herbs, capers, except for something to sprinkle, and egg white to the sauce and season with salt and pepper. Meanwhile, for the pancakes, stir flour, milk and 2 eggs until smooth. Season with salt, pepper and mace.
- 4
Let the dough swell for at least 20 minutes. Then heat butter in portions. Pour the dough thinly into the pan and fry until golden brown. Turn and fry for another 1-2 minutes. Proceed with the rest of the dough as described.
- 5
Wash the asparagus, cut off the woody ends. Cook the asparagus in boiling salted water for about 10 minutes. Cut ham into strips. Arrange asparagus, ham, pancakes and green sauce and garnish with remaining herbs.
Nutrition Facts
850 kcal
50 g
55 g
40 g
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