Ingredients for about 30 pieces:
400 g green asparagus
1 pinch of whole sea salt
100 g cream cheese
30 g grated Parmesan
herb salt
freshly ground black pepper
Juice of ½ a lemon
For the crêpes:
200 g spelt flour (80%)
a pinch of whole sea salt
2–3 eggs
about 1/4 l milk
1 pinch of whole sea salt
In addition:
a little oil for frying the crêpes
fresh basil sprigs
a few slices of sun-dried tomatoes
Method:
1. For the asparagus filling, trim the asparagus and cook in boiling salted water for about 8 minutes. Then plunge into cold water. Cut the spears into pieces and purée finely in a food processor together with the cream cheese. Stir the Parmesan into the cream and season to taste with herb salt, freshly ground black pepper and lemon juice.
2. For the crêpes, place the spelt flour, eggs and a pinch of whole sea salt in a bowl and mix to form a smooth batter. Add the milk a little at a time and mix it into the batter and leave to rest in the fridge for 1 hour.
3. In a non-stick frying pan with a little hot oil, cook the crêpes one by one and leave to cool.
4. Spread the asparagus cream evenly and thinly over the crêpes and roll them up tightly. Chill the rolls for about 1 hour, then cut them into pieces about 2 cm thick using a sharp knife.
5. Pluck the fresh basil leaves and wipe them with a damp cloth.
6. Skewer them onto wooden skewers, adding one basil leaf and one dried tomato to each, and serve.
My tips:
- The purée can also be made with white asparagus.
- Replace the dried tomatoes with half a cocktail tomato.
Product description:
Unlike white asparagus, green asparagus grows in the light. As a result, its flavour is slightly stronger and more savoury
