Asparagus Ragu with twice baked Pancakes

A vegetarian Springtime dish. 

Today is Christ Ascension Day or better Father's Day here in Germany. Lots of man are out drinking beer and enjoying themselfs. BTW: most of them are not fathers yet :-)

A beautiful sunny and warm day after weeks of cold and dreary weather.

Asparagus time has kicked up and slowly the prices are getting a bit more reasonable for the white gold.

I made some asparagus filled pancakes some years ago (blog 27.05.2017). But this is different.

Some fresh chopped parsley went in the pancake batter. After baking them, I let them cool down and cut them in triangles. These were tossed in butter in a pan to crisp up a bit.

The green asparagus was only peeled on the lower part and then cut in 3 to 4 pieces. These went in the pan raw to cook. The white asparagus was completely steamed and then added to the pan. The creamy sauce was just French goat cream cheese.

Recipe for 2:

Pancakes:

90 g AP flour, pinch of salt, 1 egg, 150 ml milk, 4 parsley stalks, ground pepper,

Oil and Butter

Ragu:

350 g green asparagus

300 g white asparagus

1 tbsp oil, 1 tbsp butter

1 tsp veg stock paste

50 ml Noilly Prat

80 g French goat cream cheese

Salt, pepper, smoked paprika, herbes de Provence

Prepare the pancake batter and let it rest 15 min. Heat up the pan for a while, spread oil around with a brush and pour 1/2 the batter in. Cook on both sides, then the other one. Set aside.

In a second pan heat up oil and butter and toss on the green asparagus. Season it. Add vegstock paste and after 3 min the Noilly Prat. Put a lid on and cook 3 more min.

Add the cooked white asparagus to heat through and add the cheese. Now finish with paprika and herbes de Provence.

Heat up the butter in the pancake pan. Cut the pancakes and brown them again in the butter.

Serve together.