Asparagus Crepe

Ingredients

• 500 g white asparagus
• Salt
• 10 g butter
• 0.5 tsp Sugar
• 1 tsp Honey
• 1 tbsp mustard
• 1 egg yolk
• 1 tbsp Lemon Juice
• 200 g Sour Cream
• 2 tbsp white wine
• freshly ground pepper
• 1 bunch flat-leaf parsley
• 2 tbsp butter
• 0.25 l milk
• 2 Eggs
• 7 tbsp flour
• a pinch of salt
• oil

Instructions

1. 1.

   Peel the asparagus, cut into bite-sized pieces and cook in boiling water with salt, butter and sugar for about 15-20 minutes until firm.

2. 2.

   Heat honey, mustard, egg yolk and salt over a bain-marie while stirring, but do not let it boil. Whisk in 2 tbsp of asparagus cooking liquid, crème fraîche and white wine until frothy, then season heavily with salt and pepper.

3. 3.

   Wash the parsley, shake dry and pluck the leaves, then finely chop and stir some into the sauce.

4. 4.

   For the crepes, pour the milk into a bowl, add eggs, salt and flour and whisk until smooth. Heat a little oil in a pan and cook 4 crepes.

5. 5.

   Fold the remaining parsley into hot butter.

6. 6.

   Serve the asparagus with parsley butter, the crepes and the sauce.