Spargelcrepe

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 salted water with 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 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, finely chop, and stir some into the sauce.

4. 4.

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

5. 5.

   Fold remaining parsley into hot butter.

6. 6.

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