Pancakes with Asparagus and Broccoli Vegetables

Preheat the oven to 50 °C with circulating air. Place the ingredients for the pancakes, except for the lovage, in a large enough bowl and mix with 350 ml of water to form a smooth batter. Bake the pancakes over medium heat with a tsp. of oil on each side for three minutes. Cover the frying pan. Then keep the pancakes warm in the oven.

Peel the asparagus spears and cut them into five centimeter long pieces. Boil one liter of water with honey, salt and the juice of one lemon and add the asparagus spears without the tips. Cook at low temperature.

After ten minutes, add the tips and the bite-sized broccoli roses. Cook for another five to ten minutes. Drain the vegetables, reserving the vegetable water.

Bring 300 ml of the vegetable water to the boil, mix the Bindefix agent with the butter using a fork and add to the vegetable water, stirring continuously to form and thicken. Remove the saucepan from the heat, add the egg yolks and fold in. Season with nutmeg, pepper, salt and herbs.

Peel the red grapefruit generously, cut into cubes and add to the vegetables, dress with the sauce and serve with the pancakes.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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