Large asparagus dish with ham and bacon in pancake batter

Name: Large asparagus dish with ham and bacon in pancake batter
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg young potatoes; 2 Eggs (size M); 7-10 Tbsp Salt; 100 g Flour; 1 knife tip Baking Powder; 1 TABLESPOON freeze-dried parsley; 50 ml Milk; 2 TABLESPOONS Mineral water; 1 kg white and green asparagus; 10 discs (10 g each) smoked bacon; 2 Shallots; 8 Peppercorns; 5 TABLESPOONS White wine vinegar; 2 TEASPOONS Sugar; 250 g Butter; 3 Egg yolk (size M); 25 g clarified butter; 4 discs Parma ham (about 15 g each); 4 discs cooked ham (approx. 25 g each); 4 discs (à approx. 25 g smoked ham; 7-10 Tbsp Chervil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg young potatoes
2 Eggs (size M)
7-10 Tbsp Salt
100 g Flour
1 knife tip Baking Powder
1 TABLESPOON freeze-dried parsley
50 ml Milk
2 TABLESPOONS Mineral water
1 kg white and green asparagus
10 discs (10 g each) smoked bacon
2 Shallots
8 Peppercorns
5 TABLESPOONS White wine vinegar
2 TEASPOONS Sugar
250 g Butter
3 Egg yolk (size M)
25 g clarified butter
4 discs Parma ham (about 15 g each)
4 discs cooked ham (approx. 25 g each)
4 discs (à approx. 25 g smoked ham
7-10 Tbsp Chervil

Directions

1
Wash the potatoes thoroughly and brush them thoroughly if necessary. Mix the eggs with the whisk of the hand mixer. Add 1 pinch of salt, flour, baking powder and parsley and stir in. Stir in milk and mineral water. Let the dough swell for about 20 minutes
2
Wash the asparagus, peel the white asparagus. Cut the woody ends off the asparagus. Cut the bacon slices in half crosswise. In a frying pan without fat, turn the asparagus and leave it crisp, remove
3
Peel and finely dice the shallots. Lightly crush the peppercorns in a mortar. Bring 100 ml water, vinegar, shallots and peppercorns to the boil in a small pot. Let simmer until the liquid is reduced by 1/3. Pour through a sieve and allow to cool briefly
4
Meanwhile, cook the potatoes in boiling salted water for 20-25 minutes. Cook white asparagus in boiling salted water with 1 teaspoon of sugar for 12-15 minutes. Cook green asparagus in boiling salted water with 1 teaspoon sugar for about 8 minutes
5
Melt the butter in a small pot at low heat until it separates into three layers. (An upper thin foam layer of protein residues, the middle thick yellow butterfat, and the whey which settled at the bottom). After this process, skim the foam formed at the top with a spoon and pour the concentrated butter slowly into a bowl so that the whey remains in the pot
6
Mix the egg yolks with the cooled reduction, whisk on a moderately hot water bath until a thick, creamy foam is formed. Stir the clarified butter first drop by drop, then in a thin stream into the egg yolk cream until a thick creamy sauce is formed. Keep warm
7
Drain the omitted bacon stripes in two portions through the pancake batter, allow to drip off a little. Heat the clarified butter in two portions in the pan and bake the bacon strips in it at medium heat, turning them golden yellow, take them out
8
Drain the potatoes and let them steam a little. Lift the asparagus out of the asparagus water, let it drip off a little. Arrange ham, asparagus with sauce Hollandaise and baked bacon pieces garnished with chervil on a plate. Add potatoes