Herb Crepes with Green and White Asparagus Ragout

Preparation : about 25 min.

Cook a smooth dough with flour, egg and milk, season with salt, pepper and nutmeg and refine with the herbs.

Remove the peel from the white and green asparagus spears, chop the ends.

Boil the peels and ends, drain, fill with about 1 L of water, add sugar, salt and a flake of butter, cook the asparagus in 6-8 min. until al dente, remove, cut into bite-sized pieces.

Remove the stem from the tomatoes, cut the skin crosswise, blanch (scald) and remove the skin. Clean, rinse and slice young onion. Clean the mushrooms and cut them into eighths.

Preparation : about 20 min.

From the crêpe dough, bake narrow crêpes one after the other in the hot frying pan with a little oil until golden brown.

Heat the butter, add the spring onions and sauté. Dust with flour and add the milk and about 1/2 l asparagus stock. Simmer briefly.

Add mushrooms and simmer on low heat. Add the asparagus spears and heat.

Halve the tomatoes, remove the cores, cut into fillets, add the tomatoes to the asparagus spears, add whipped cream and season to taste with salt and freshly ground pepper.

Serving :

Spread the crêpes loosely and evenly on plates. Spread the asparagus ragout evenly all around and garnish the whole with a sprig of dill.

Our tip: As an alternative to fresh herbs, you can also use gef

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