Purple asparagus in potato pancakes

Name: Purple asparagus in potato pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kg purple asparagus; 8 (à 60 g) deep-frozen potato pancakes; 7-10 Tbsp Salt; 1 small onion; 1 collar Chives; 125 g Crème fraîche with fresh herbs; 8 discs Parma ham (about 15 g each); 7-10 Tbsp Lemon Pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.5 kg purple asparagus
8 (à 60 g) deep-frozen potato pancakes
7-10 Tbsp Salt
1 small onion
1 collar Chives
125 g Crème fraîche with fresh herbs
8 discs Parma ham (about 15 g each)
7-10 Tbsp Lemon Pepper

Directions

1
Clean asparagus, cut off woody ends and peel asparagus) and wash thoroughly. Place the potato pancakes next to each other on a baking tray and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 20 minutes. Put asparagus in boiling salted water and cook for 18-20 minutes. In the meantime, peel and finely dice the onion. Wash the chives, dab dry and cut into fine rolls.
2
Mix crème fraîche, onion and 3/4 of the chives. Carefully lift the asparagus out of the water and drain well. Place one buffer on each plate, spread asparagus and 2 slices of ham evenly on each. Place the remaining buffers on top. Spread crème fraîche on top and serve sprinkled with the remaining chives and pepper.