Asparagus with ham and spinach pancakes

Ingredients

Directions

1. 1

   For the pancakes, whisk the egg, flour, milk, salt and a little nutmeg. Set aside for swelling. In the meantime, sort out the spinach, wash and drain well. Cut the ham into strips. Wash the tomato, dab dry, cut in half and remove the seeds.

2. 2

   Dice the flesh. Wash and peel the asparagus and cook in little boiling salted water for 10-15 minutes. Heat oil in a pan, pour half of the dough and sprinkle with spinach (put something aside for garnishing) and ham. Fry the pancakes on both sides until golden brown and put them on a preheated plate. Bake the rest of the dough in the same way and put it on the plate. Melt the milk half-fat in the pan and toss the tomato cubes in it. Season with salt and pepper. Drain the asparagus and add to the pancakes on the plates. Pour the fat and tomato cubes over them.

3. 3

   Bake the rest of the dough in the same way and put it on the plate. Melt the milk half-fat in the pan and toss the tomato cubes in it. Season with salt and pepper. Drain the asparagus and add to the pancakes on the plates. Pour the fat and tomato cubes over them. Serve garnished with remaining spinach leaves

4. 4

   About 1550 kJ/ 370 kcal