Crêpes with Green Asparagus
Combine the eggs, salt, flour and milk and beat to a smooth batter. Set aside to rest.
Trim the asparagus, remove the woody ends, possibly peel the lower third and blanch in salted water for 6-8 minutes until al dente.
Peel the avocado, cut in half, remove the core and cut the flesh into thin columns. Mix with the lemon juice.
Drain the asparagus. Toast the almonds in a dry skillet until golden brown. Remove 1 tablespoon and set aside. Add a little butter along with the asparagus and lemon zest. Toss briefly.
Add the herbs to the pancake batter and mix well. If the dough is too thick add a little milk or water.
Ladle the batter into a hot pan with oil to make the crêpes. Repeat 4 times.
Place 2-3 asparagus pieces on each crêpe followed by some almonds and avocado slices. Roll the crepe. Tie closed with some chives and place in tall glasses.
Serve hot with an aioli dip.