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–+ servings

White asparagus with herb crêpes and goat's cream cheese

An elegant spring dish: white asparagus served with aromatic herb crêpes filled with creamy goat's cream cheese. The combination of tender vegetables, fresh herbs and creamy cheese offers a harmonious taste experience. Ideal as a main course or a sophisticated starter.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main course
Cuisine French
Servings 2 People
Calories 420 kcal

Cooking utensils

  • 1 Large pan
  • 1 Small pot
  • 1 Chopping board
  • 1 Knife
  • 1 Bowl
  • 1 Whisk

Ingredients
  

For the herb crêpes:

  • 100 g Flour
  • 250 ml Milk
  • 1 Egg
  • 1 Tbsp chopped fresh herbs z.e.g. parsley, chives
  • 1 Pinch of salt
  • Butter for frying

For the filling:

  • 150 g Goat's cream cheese
  • Salt and pepper to taste

For the asparagus:

  • 500 g white asparagus
  • 1 tsp sugar
  • 1 teaspoon salt
  • 1 Tbsp butter

Preparation
 

Herb crêpes:

  • Mix the flour, milk, egg, chopped herbs and a pinch of salt into a smooth batter.
  • Leave the dough to rest for 10 minutes.
  • Heat some butter in a pan and bake thin crêpes from the batter. Keep warm.

Filling:

  • Season the goat's cream cheese with salt and pepper.
  • Spread the crêpes with the goat's cream cheese and roll them up.

Asparagus:

  • Peel the asparagus and cut off the woody ends.
  • Bring water, sugar, salt and butter to the boil in a pan.
  • Cook the asparagus in it for 10-15 minutes until al dente.

Dressing:

  • Arrange the filled crêpes on plates.
  • Place the asparagus next to it and drizzle with a little butter.
  • Serve immediately.

Recommended side dishes:

  • Fresh leaf salad with vinaigrette
  • Baguette
  • New potatoes with parsley

Nutritional values per portion

Calories: 420kcalCarbohydrates: 35gProtein: 18gFat: 22g
Keyword Chenin Blanc, Goat's cream cheese, Herb crêpes, Spring dish, white asparagus
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