Sesame Asparagus in Crêpe

Ingredients

• 1 kg green asparagus
• 20 g butter
• 1 tsp sugar
• salt, pepper
• 2 tsp Liquid Honey
• 30 g flour
• 125 ml milk
• 2 Eggs
• 2 tbsp sesame seeds

Instructions

1. 1.

   Peel the lower third of the asparagus and trim woody ends. Cook the spears with 10 g butter and 1 tsp sugar in boiling salted water for 10–12 minutes. Drain and briefly shock.

2. 2.

   Meanwhile warm soy sauce with pepper and honey in a pan. Whisk flour, milk, and a pinch of salt until smooth. Stir in eggs and pour batter into 5 g butter‑coated pans to make 2 crêpes per side, baking each for 2 minutes.

3. 3.

   Toss asparagus spears briefly in the soy sauce mixture. Cut crêpes in half and fill with 6–8 spears each. Sprinkle with sesame seeds before serving.