Asparagus Beggars Purse with Spiced Tomato Sauce
Ingredients
- Ingredients
- 400 grams Cherry tomatoes
- 2 Tbsps olive oil
- 1 garlic clove
- 1 rosemary
- 3 thyme
- 1 Star anise
- 1 tsp fennel seeds
- salt
- freshly ground peppers
- Cumin (1/2 teaspoon, crushed)
- Cardamom (per 1/2 teaspoon, crushed)
- 60 milliliters white wine
- 3 Tbsps butter
- 50 grams Pastry flour
- 2 eggs
- 125 milliliters milk
- 5 Tbsps scallions
- Nutmeg
- vegetable oil (for sautéing)
- 4 very thin Leeks
- 500 grams white Asparagus
- 1 Tbsp sugar
- 2 Tbsps lemon juice
- 1 Tbsp powdered sugar
- Chervil (for garnish)
Preparation steps
Rinse the cherry tomatoes. Peel and finely chop the garlic. Heat the oil in a pan, add the tomato, garlic, rosemary, thyme, star anise, fennel seeds, cumin and cardamom, season with salt and pepper and stir to combine. Add the white wine and simmer over low heat until the tomatoes are very soft, about 10 minutes.
Preheat the oven to 70°C (approximately 150°F).
Melt 2 tablespoons of the butter and whisk together with the flour, eggs and milk. Stir in 1 tablespoon of the chives, season with salt, pepper and nutmeg.
Heat a little oil in a 24 cm (approximately 9-inch) skillet, pour in a quarter of the batter and swirl the pan until the batter covers the bottom in a thin layer. Cook over low heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 4 crepes. Keep the finished crepes warm in the oven.
Trim the leeks, rinse well and blanch in a pot of boiling salted water for 1 minute, drain, rinse and pat dry. Peel the asparagus and remove the tough ends. Cook the asparagus in a pot of boiling salted water with 1 tablespoon of sugar and lemon juice for about 15 minutes. Drain, reserving some of the asparagus cooking liquid. Cut the asparagus into 2 cm (approximately 3/4-inch) lengths.
In a saucepan, melt 1 tablespoon butter with the powdered sugar, add the asparagus and cook briefly. Stir in 2 tablespoons of the reserved cooking liquid and the remaining chives and simmer for about 2 minutes. Spoon the asparagus into the crepes, pull the crepe up to create a bundle and tie with a leek. Serve with the tomatoes and chervil.
