Peel the asparagus spears and cut the ends into small pieces. Peel and dice the shallots, skin and chop the garlic clove. Heat the butter in a saucepan and sauté the shallots and garlic until translucent.
Add the asparagus spears and sauté without letting them take color. Season with salt and pepper. Remove the peel from the lemon (also remove the white skin), cut into slices and add to the asparagus spears form. Pour 150 ml of white wine and cook for about 15 min with the lid closed, then remove and cool.
Melt the butter. Put the yolks, flour, egg, milk and salt in a suitable bowl and cook a crêpe batter with a hand mixer. Fold in the culinary herbs and the melted butter. Then, using the crêpe maker, make very thin crêpes.
Season 150 g of crème fraîche with salt and pepper and spread it on the crêpes. Put the ham on top and place 3 pieces of asparagus on each crêpe. Roll everything up tightly.
Orange tarragon hollandaise:
Grate the peel from the blood orange, squeeze the juice and reduce by half. Beat the asparagus stock and orange juice with the egg yolks over a water bath and season with salt. Add 120 g butter, orange zest and tarragon and whisk until smooth.
Grease a dish with butter. Fill in the asparagus roulades, cover with the hollandaise and bake in the oven for about 15 minutes.
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