It’s asparagus season again and I love asparagus. I could have asparagus every day. I’m always trying my hand at new recipes for asparagus, too. So this recipe has now made it onto my asparagus list – pancake asparagus rolls. The asparagus is wrapped in herb pancakes and topped with an herb sauce and cheese. Simply heavenly.
Of course, you can choose whether to roll only white, only green or both types of asparagus. I had three quarters white asparagus and one quarter green.
The asparagus roll also has ham wrapped in it in a very classic way. That’s what gives it the heartiness.
For the pancakes, I used my classic pancake recipe. In the dough I then added various herbs and seasoned with a little salt.
As a side dish to the pancake asparagus rolls fits a fresh green salad.
Pancake asparagus rolls
Prep time: 40 min
Cook time: 20 min
Serves: 4
Asparagus rolls
- Prep time: 40 min
- Cook time: 20 min
- Total: 1 h
- 4
Asparagus with ham wrapped in herb pancakes and baked with herb sauce and cheese
Ingredients
Pancake
- 4 eggs
- 300 gr Wheat flour
- 300 ml (10,1 fl.oz.) milk
- 150 ml (5 fl.oz.) Mineral water
- Different herbs, e.g. chives, parsley, basil, wild garlic
- Salt
- sunflower oil, For baking
Herb sauce
- 50 g butter
- 3 tbsp flour
- juice of half a lemon
- salt and pepper, for seasoning
- different herbs, e.g. chives, parsley, basil, wild garlic
Filling
- 32 rods asparagus, white and/or green
- 8 slices cooked ham
- 1 tbsp butter
- 1 tsp lemon juice
- 1 pinch Salt
- 1 Pinch sugar
What else you need
- 100 g grated cheese, e.g. Gruyère
Instructions
Pancake
Mix flour, eggs, milk, water, herbs and salt until smooth. It must not be too thick, otherwise the pancakes will be too thick. If the dough is too thick, simply add some milk and water.
Heat some sunflower oil in a large frying pan. Pour batter into pan and bake until glod brown on both sides. Bake about 8 pancakes from the batter. Add a little more oil to the pan before each new pancake.
Set pancakes on the side.
Filling
Peel asparagus and remove woody ends.
Bring water to a boil in a large pot. Add a little salt, sugar, 1 tablespoon butter and 1 teaspoon lemon juice to the water.
Cook asparagus in water without lid for about 12 minutes until al dente. To check the degree of cooking, pierce the asparagus with a pointed knife. If the asparagus detaches directly from the knife, it is cooked.
Herb sauce
While the asparagus is cooking, melt 50 g of butter in a small saucepan. Add 3 tablespoons flour, whisk vigorously and sweat for about 1 minute. Add about 4 – 5 ladles of the asparagus water. The result is a thick sauce. If the sauce is too thick, add some more asparagus stock. Season the sauce with salt, pepper and lemon juice.
Wash and chop the herbs. Then add to the sauce.
Completion
Heat oven to 200° top/bottom heat.
Top each pancake with a slice of ham. Place 4 spears of asparagus on top and roll into a roll. Place all the rolls side by side in a greased baking dish. Pour the herb sauce over the rolls and sprinkle with the grated cheese.
Bake in oven until cheese is melted and golden brown, about 15 – 20 minutes.
