Spinach Waffles with Asparagus Topping

Ingredients

• 130 g baby spinach
• 6 Eggs
• 200 g Ziegengouda (45% fat in the cheese)
• 260 g wheat flour type 1050
• 1.5 tsp Baking Powder
• 1 tsp salt
• Pepper
• 80 ml sparkling mineral water
• 0.5 Organic lemon
• 500 g white asparagus (thin spears)
• 3 tbsp butter (45 g)
• 2 tbsp pine nuts (30 g)

Instructions

1. 1.

   Clean, wash and dry spinach, then blend finely with eggs. Grate Ziegengouda.

2. 2.

   Combine flour with baking powder, salt and pepper; mix into the egg-spinach batter to form a smooth dough. Fold in sparkling water and grated cheese.

3. 3.

   Wash lemon hot, dry and zest; grate the peel and squeeze out juice. Peel asparagus and trim woody ends. Bring water to boil in a pot, season with salt, add a splash of lemon juice and cook asparagus for about 10–15 minutes.

4. 4.

   Meanwhile melt butter in a pan over low to medium heat. Add lemon zest and stir briefly. In another pan without fat, toast pine nuts over medium heat for 3–4 minutes.

5. 5.

   Bake 8 waffles in a preheated waffle iron. Arrange waffles on plates with the cooked asparagus, drizzle with lemon butter and sprinkle with toasted pine nuts.