White Asparagus with Pancakes and Salad

Name: White Asparagus with Pancakes and Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: German
Ingredients: 8 spears of white asparagus; Salt; 1 tbsp sugar; 120 g flour; 200 ml milk; 2 Eggs; 2 handfuls of leafy greens (e.g., arugula and young Swiss chard leaves); 4 tbsp olive oil; 4 tbsp white balsamic vinegar; black pepper (ground fresh); 4 stems of chervil; 2 tbsp hazelnut kernels; 1 tbsp vegetable oil (for frying)

Prep: 15min

| Servings: 2 | Cook: 30min

White asparagus with pancakes and salad is a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!

Ingredients

8 spears of white asparagus
Salt
1 tbsp sugar
120 g flour
200 ml milk
2 Eggs
2 handfuls of leafy greens (e.g., arugula and young Swiss chard leaves)
4 tbsp olive oil
4 tbsp white balsamic vinegar
black pepper (ground fresh)
4 stems of chervil
2 tbsp hazelnut kernels
1 tbsp vegetable oil (for frying)

Instructions

1.
Peel the asparagus and cook in salted water with sugar for 15-20 minutes until just tender.
2.
Whisk flour, milk, and a pinch of salt until smooth. Beat in eggs and let the batter rest for about 10 minutes.
3.
Wash, dry, and tear the greens as needed. Whisk olive oil, vinegar, salt, and pepper to make the dressing; taste and adjust. Finely chop chervil and hazelnuts and add them to the dressing.
4.
Heat a lightly oiled, non‑stick pan and pour in a quarter of the batter to form thin pancakes. Cook about 1 minute until golden brown, flip, and cook another minute. Repeat with remaining batter.
5.
Drain the asparagus well. Fold the pancakes, place on plates, and wrap each with two spears of asparagus. Add the greens and drizzle everything with the dressing before serving.