Pancakes with green asparagus, burrata & wild garlic pesto – spring-fresh & aromatic

How to prepare

Mix eggs, flour, milk, and salt into a smooth batter and fry in a large pan with a little neutral oil. This amount of batter yields approximately 7-8 pancakes.

Cut off the thicker, dry ends of the asparagus and fry the asparagus spears without peeling them in a little garlic paste.

For the vinaigrette, mix 1 tbsp of the wild garlic pesto with oil and vinegar.

Place the fried asparagus spears, still lukewarm, on the pancakes with a ball of burrata each, drizzle with wild garlic vinaigrette and sprinkle with chopped walnuts and herbs, if desired.

Wild garlic pesto
Place 1 handful of wild garlic leaves, 30 g of Parmesan cheese, 1 tbsp of pine nuts and 50 ml of olive oil into a high-performance blender and blend for a few seconds until the desired consistency is reached.

Asparagus paired with wild garlic is a real revelation and needs hardly any other ingredients to be considered a real taste explosion