Time: 30 minutes of preparation / Cooking time: 30 minutes
Ingredients for 4 people / Easy / Cost: medium
For the asparagus
1 kg of asparagus
A pinch of salt
1 lump of sugar
For the sauce
100 g butter
100 g flour
1 litre of asparagus cooking juice
Salt and pepper
1 pinch of nutmeg
Optional: chives or chervil
For the pancakes
400 g flour
3 dl milk or water
1 dl of oil for cooking
Optional: 1 tbsp. finely chopped chives
Peel the asparagus or even better, let them peeled directly at the farm. Wash them and boil them in salted water with the sugar added. After cooking, drain them. Take a litre of cooking juice, let it cool.
Prepare the white sauce by melting the butter in a saucepan. Then add the flour. Lather and mix well. Gently pour in while continuing to mix the cooled asparagus cooking juices. Add salt, pepper and nutmeg (chives or chervil to taste). Bring to a boil (continuing to stir so that the sauce does not stick to the bottom of the pan).
Simultaneously, prepare the Alsatian pancakes by mixing the eggs, flour (possibly chopped chives) and diluting the mixture with water or milk, without making it too liquid.
Cook them in oil or with a little butter to a thickness of ½ cm, turn the pancake over to cook on both sides.
Fill them up as you go with the sauce and asparagus, then roll them up and place them in a gratin dish. Sprinkle with grated Swiss cheese, put in the oven for a few minutes until the cheese melts (approx. 30 min at 170°C) and enjoy!