Pancake with roasted asparagus

Name: pancake with roasted asparagus
Total time: 30 min
Yield: 4
Ingredients: 75 gram flour; 1 egg; 225 milliliters milk; 40 gram butter; 40 gram liquid baking product; 300 gram white asparagus; 1 tablespoon olive oil; 50 gram mascarpone; 1 teaspoon lemon juice; 1 teaspoon lemon zest; 1 bunch fresh chervil; 1 bunch fresh dill; 2 tablespoon almond shavings

Ingredients

75 gram flour
1 egg
225 milliliters milk
40 gram butter
40 gram liquid baking product
300 gram white asparagus
1 tablespoon olive oil

50 gram mascarpone
1 teaspoon lemon juice
1 teaspoon lemon zest
1 bunch fresh chervil
1 bunch fresh dill
2 tablespoon almond shavings

Directions

Sift the flour with a pinch of salt and add the egg. Pour the milk gradually and whisk with a whisk until smooth.
Always heat a little butter and fry 8 small or 4 large, thin pancakes. Keep them warm under aluminum foil in a moderately hot oven (75 ° C).
Cut off the hard ends of the asparagus and cut them in length. Brush the asparagus halves around with oil and grill them around brown in a hot grill pan. Season with salt and pepper.
Stir in the mascarpone with lemon juice, grated rag and half of the herbs. Brush the pancakes with this. Spread the asparagus over it and sprinkle with the rest of the herbs.
Fold the pancakes closed and sprinkle with the almonds.