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Ingredients
Baked Asparagus Pancake Rolls with Herb Sauce
- For the filling
- 2 kilograms white Asparagus
- salt
- sugar
- 1 bunch Wild garlic
- 1 bunch parsley
- 1 bunch Chives
- For the sauce
- 1 Tbsp clarified butter
- 5 egg yolks
- 50 milliliters dry white wine
- 100 milliliters Vegetable broth
- Fat (for the mold)
For the pancakes, mix all the ingredients together in a bowl until smooth and let rest.
For the filling, peel the white asparagus thoroughly and boil in plenty of water with salt and sugar for about 12 minutes.
Rinse the wild garlic, parsley and chives, shake dry, pluck the leaves and chop finely.
Heat a little butter in a non-stick pan and cook 8 thin pancakes from the batter in succession.
For the sauce, beat the egg yolks with white wine until creamy in a bowl over hot, not boiling, water bath. Slowly pour in the vegetable broth and continue beating until the sauce is light and creamy. Stir in the chopped herbs and season with salt and pepper.
Place the cooked asparagus over each pancake and roll up the pancake. Spread half of the sauce in a greased baking dish, place the pancake rolls over it and pour the remaining sauce on top. Bake in a preheated oven at 225°C (fan: 205°C, gas mark 4) (approximately 425°F) for about 15-20 minutes until au gratin. Serve hot.
(Percentage of daily recommendation)
| Calorie | 754 cal. | (36 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.8 g | (33 %) |