Pancakes with Asparagus Spears & Salmon

Try this delicious cake recipe:

1. Mix 250 g flour, eggs, 1/2 tsp salt and 1/2 liter milk to a smooth dough. Allow to swell for approx. 10 min.

2. rinse asparagus and cut ends generously. Cook the asparagus spears in about 1/2 liter of boiling, lightly salted water with 1 pinch of sugar for about

10 minutes. In between, remove about an eighth of a liter of asparagus stock.

Heat fat in a saucepan. Sweat 1 tbsp. flour in it. Extinguish with 200 ml milk and asparagus stock while stirring. Bring to a boil, add clear soup and simmer for about 5 minutes. Refine sauce with crème fraîche. Season with salt, pepper and juice of one lemon.

Heat oil in batches in a coated frying pan. Bake 8 pancakes one after the other until golden brown and keep warm.

5. cut salmon into strips. Rinse chervil, pluck leaves and add to sauce with salmon. Fill the pancakes with asparagus, fold them over and pour the sauce over them.

The above-ground relative of the white asparagus is also rich in potassium and aspartic acid. Both stimulate the activity of the kidneys.

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