Baked Asparagus Pancakes With Cheesy Herb Hollandaise - cooking recipe

Ingredients

3 None eggs
1/2 cup 2% milk
1 cup all-purpose flour
2 tbsp oil
1/2 cup sparkling mineral water
3 1/4 lb white asparagus, woody ends removed
1 tsp sugar
14 tbsp butter
8 slices ham
1/2 bunch fresh chives, chopped
1/2 bunch fresh chervil, chopped (reserve a few leaves for garnish)
2 sprigs fresh parsley, leaves chopped
1/2 cup heavy cream
1 package Hollandaise sauce mix (for 1/2 cup water)
2 oz Parmesan cheese, grated

Preparation

Preheat oven to 425\u00b0F. Whisk eggs and 1/2 tsp salt in a bowl. Whisk in milk and flour then oil and mineral water. Set aside for 30 mins.
Meanwhile, place asparagus in a large pot of water along with sugar and 1 tbsp butter. Bring to a boil, cover and cook for about 15 mins. Drain. Let cool.
Working in batches, heat 1 tsp butter in a 7 inch frying pan. Add 1/8 of batter. Cook on both sides until golden brown. Repeat to make 8 pancakes in total.
Lay 1 slice of ham on each pancake then 3-5 asparagus spears. Roll up pancakes and arrange in a greased baking dish.
Combine heavy cream, 1/2 cup cold water and Hollandaise sauce. Bring to a boil, stirring. Remove from heat and beat in remaining butter until melted. Add herbs and 1 oz Parmesan. Season. Pour over pancakes then sprinkle with remaining Parmesan. Bake for 20 mins. Serve garnished with chervil.