Crêpes with Green Asparagus

Ingredients

• 2 Eggs
• Salt
• 120 g flour
• 250 ml milk
• 500 g Green Asparagus
• 1 ripe Avocado
• 1 tbsp Lemon Juice
• 50 g butter
• 3 tbsp almond slivers
• 1 tsp grated lemon zest
• 2 tbsp chopped herbs (e.g., parsley, chives, dill)
• 1 bunch chives
• 4 tbsp aioli

Instructions

1. 1.

   Whisk the eggs, a pinch of salt, flour and milk into a smooth batter, set aside to rest. Clean the asparagus, trim woody ends, optionally peel the lower third, and boil in salted water for 6-8 minutes until al dente. Peel the avocado, halve it, remove the pit and slice the flesh into thin strips; mix with lemon juice.

2. 2.

   Drain the asparagus and let it dry well. In a dry pan roast the almonds until golden brown, set aside one tablespoon, add a bit of butter, the asparagus and lemon zest, and toss briefly. Add the herbs to the crêpe batter, stir in well; if the batter is too thick, add a little milk or sparkling water.

3. 3.

   In hot oil bake four thin crêpes from the batter. Fill each with 2-3 asparagus spears, almond slivers and avocado slices, roll up, and optionally tie with chives. Place in tall glasses, serve hot with a dip such as aioli.