Asparagus with Orange Vinaigrette and Herb Pancakes

Ingredients

• 1 kg green asparagus
• 1 Organic Orange
• 1 tbsp Lemon Juice
• 1 tsp Honey
• 5 tbsp olive oil
• 2 Tomatoes
• Salt
• Pepper
• 1 bunch chervil
• 0.5 bunch Chives
• 150 g flour
• 175 ml milk (1.5% fat)
• 2 Eggs
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Wash the asparagus, peel the lower third and cut off woody ends. Halve the stalks lengthwise.

2. 2.

   For the vinaigrette rinse the orange hot, pat dry, grate the zest and squeeze the juice. Mix with lemon juice, honey and 4 tbsp olive oil.

3. 3.

   Wash, core, and dice the tomatoes. Add to the vinaigrette and season with salt and pepper.

4. 4.

   Wash and shake dry the chervil and chives. Chop the chervil, slice the chives into rosettes, and add half of each to the vinaigrette.

5. 5.

   Heat remaining oil in a pan. Sauté the asparagus over medium heat for about 5 minutes until golden brown, turning occasionally. Place on a plate, drizzle with vinaigrette, and let rest.

6. 6.

   For the herb pancakes whisk flour with milk until smooth. Fold in remaining herbs, eggs, and a pinch of salt.

7. 7.

   Heat some butter in a pan. Pour one ladleful of batter into the pan and spread evenly. Cook each side over low heat for about 2 minutes. Repeat until all batter is used.

8. 8.

   Serve asparagus and herb pancakes together.