White asparagus season is upon us! Restaurants all over Germany started putting out their menu boards celebrating this Spring vegetable that is only available for a short period of time. While white asparagus is definitely not as popular in the States as it is in Germany, it’s still one of my favorites and I had to figure out a recipe to post!
White asparagus is grown underground, which is why it does not develop pigmentation like its green brother does. It’s a bit milder and sweeter in taste than the green variety. The spears are also thicker and more fibrous, which is why you have to discard the bottom ends and peel the bottom 2/3 of each spear before cooking it. I know this sounds like a lot of extra work considering you can just cook the green kind as is, but it’s definitely worth the extra step!
Typically rolled in slices of ham and served with hollandaise and potatoes, I tried to come up with something new and a bit out of the ordinary! A parsley crêpe to hold the cooked spears, ham, and a chive crème fraîche sauce was the answer, and the results are as scrumptious as it sounds! Please try this recipe for yourself and let me know what you think in the comments below. I started including metric measurements for those that prefer them!
And if you love German cooking and baking as much as I do, PLEASE SUBSCRIBE at the bottom of this post! ???? Danke! ❤️
Ingredients for 6 Crêpes (2-3 servings):
- 1 to 2 lb of asparagus, depending on how many you prefer per crêpe
- 6 parsley stems, leaves removed and finely chopped
- 3 Tbsp of chopped chives
- 1 c /125 g flour
- 1 c/250 ml milk
- 2 eggs
- 2 Tbsp butter
- 7 oz / 200 g crème fraîche (or sour cream as alternative)
- juice of 1/2 lemon
- thinly sliced ham (6 to 12 slices)
- 1 Tbsp and a pinch of sugar
- salt and pepper
- Wash and dry the asparagus. Cut off the “woody” ends and peel.
- In a small bowl, combine crème fraîche, chives, lemon juice. Season with salt and pepper and keep in the refrigerator until ready to serve.
- Fill a large pot about 2 inches high with water. Bring water to a boil. Add the peeled asparagus, 1 tsp of salt and 1 tsp of sugar. Boil for 15 minutes or until the asparagus is soft. Drain the asparagus and cover with aluminum foil to keep warm.
- In a medium sized bowl, ddd milk, pinch of salt and sugar. Whisk in the eggs and then slowly add the flour and whisk until it’s a smooth batter.
- Melt the butter in a large sautéing pan (or crêpe pan if you have one) and pour the butter into the batter, mix together. Add the chopped parsley.
- Wipe up most of the remaining butter in the pan with a paper towel and keep it handy in case you need it.
- Heat the pan to medium, add a ladle full of batter and tilt the pan to distribute the batter evenly. When you are able to loosen the pancake on the bottom, turn it over using a spatula. Bake until light golden. Repeat until there is no batter left.
- Spread some of the crème fraîche mixture onto a crêpe, roll up 2 to 3 asparagus in 1 or 2 slices of ham. Then place that roll on the crêpe and roll up. Garnish with more crème fraîche and parsley leaves.
- Guten Appetit! ❤️
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