Looking for some inspiration to present an other Asparagus dish and found some slices of raw ham and a rest of bloodpudding in my fridge. Eating it just so was not an option, the dish needed something to bring the ingredients together.
Looking at 2 eggs brought the idea of crepes on and lets do it!
75 g flour
150 ml whole milk
15 g melted butter
1 pinch of salt
250 g asparagus
4 slices of raw ham
60 g bloodpudding
1/2 tsp horseraddish
1/2 tsp Dijon mustard
Make the batter for the crepes and let it sit for 30 minutes.
Use a crepe pan and just brush the pan with a little butter.
Bake the crepes.
Put some horseraddish on the crepe, lay the raw ham on top and the cooked asparagus.
Put some Dijon mustard on the other crepe, lay the bloodpudding on top and the cooked asparagus.