Asparagus Spears with Salmon Crepes

Melt 2 tbsp. butter. Stir through with flour, milk and eggs and season with salt and freshly grated nutmeg. Cut the chives into rolls and fold in. Allow dough to swell for 20 minutes. Remove the peel from the lower third of the green asparagus. Remove the peel from the white asparagus.

Cut woody ends of both types into small pieces, cook in boiling salted water with sugar and 1 tsp. butter for about 15 minutes, drain. Keep asparagus warm. Heat 1 tbsp. oil in a frying pan. Pour in a quarter of the dough and spread. Bake for about 2-3 minutes on each side. Remove and keep warm. Cook crêpes in the same way and keep warm. Add sauce powder to an eighth of a liter of water and bring to a boil while stirring. Cut remaining butter into pieces, gradually whisk into warm sauce. Spread salmon evenly on crêpes, roll them up and cut into slices.

Arrange asparagus spears and crêpes with the sauce on plates.

Our tip: Always use fresh chives if possible!

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