Asparagus with ham and crespel

For 4 people
  • 125 g flour
  • 3 eggs
  • 1/8 l Milk
  • Salt
  • 2 kg Asparagus
  • 120 g Butter
  • 4 thin slices of cooked ham
  • 1 (30 g) sachet preparation
  • for hollandaise sauce
  • 2 Bund Chervil
  • 4 EL whipped cream
  • Lemon and chervil for
  • Garnishing
60 minutes
light
1.
Flour, eggs Whisk together milk, 1/8 liter of water and a pinch of salt, pass through a sieve and let it soak for about 45 minutes. Peel the asparagus and cut off the woody ends. Put the asparagus in boiling salted water and cook for about 20 minutes.
2.
Heat 1 teaspoon of butter in a pan and bake 4 thin pancakes one after the other. 1 slice of ham eachPlace on top, roll up and keep warm. Heat 1/8 liter of water, stir in the sauce powder and bring to the boil.
3.
Over low heat, gradually beat in the remaining butter in pieces. Finely chop the chervil and add to the sauce. Add the cream and puree with the cutting stick of the hand mixer. Drain the asparagus.
4.
Cut the ham rolls into slices and arrange on plates with the sauce. Garnish with lemon rose and chervil.
1 person approx.:
  • 630 kcal
  • 2640 kJ

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