Asparagus Spears with Spelt Rye Flädle

A simple but delicious cake recipe:

Mix spelt and rye flour with sea salt and milk to make a liquid dough. Allow to swell for 15 min. with the lid closed.

Make a salty-sweet roasting stock with about 1, 5 liters of honey, butter, water and sea salt. Pour in peeled asparagus spears, boil once and gently bubble for 2 to 3 min each according to spear thickness. Steep for another 10 to 15 min.

After the soaking time, mix the egg into the pancake batter, perhaps adding a tiny bit of milk. Heat a frying pan.

Finish pancakes in coconut fat, roll up and cut narrow strips into small pieces.

For the sauce, boil asparagus stock (without asparagus spears). Mix millet flour with whipping cream, pour into the boiling asparagus stock and simmer for 3 minutes. Stir occasionally.

Arrange asparagus spears and flädle, pour asparagus sauce and garnish with finely chopped parsley.

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