Asparagus Rolls with Croutons

Ingredients

• 500 g white asparagus (10 spears; alternatively green asparagus)
• 80 g poultry mortadella (in 5 thin slices)
• 75 g spelt flour type 1050
• 150 ml milk (1.5 % fat)
• 1 egg
• Salt
• 3 tsp rapeseed oil

Instructions

1. 1.

   Wash the asparagus, peel thoroughly and cut off the woody ends.

2. 2.

   Wrap each two spears tightly with one slice of poultry sausage. Place the rolls in a steamer basket and steam for about 15 minutes.

3. 3.

   Meanwhile, whisk flour and milk together until smooth. Separate the egg; mix the yolk with a pinch of salt into the batter.

4. 4.

   Beat the egg white to stiff peaks and fold it into the batter.

5. 5.

   Heat oil in a non‑stick pan. Pour the batter to form one golden pancake, flip after a few minutes, then cut into pieces with two spatulas. Serve with the asparagus rolls.