Roasted Asparagus with Honey and Goat Cheese Crêpes

Cut ½ bunch basil into fine strips.

Mix the flour with the egg, 2 tablespoons of olive oil and the milk until smooth. Add salt and pepper and mix in the basil strips. Bake 4 golden brown crêpes (20 cm in diameter) in a total of 4 tablespoons of olive oil.

Slice the fresh goat cheese as thinly as possible and spread on the crêpes. Season with salt and pepper. Spread remaining basil leaves on top and drizzle each with 1 tablespoon olive oil.

Roll up the crêpes, place in a baking dish and drizzle with olive oil.

Toast the walnut kernels and chop coarsely. Mix honey with mustard, white wine vinegar, rosemary, some salt and pepper and fold in the walnut kernels.

Peel the asparagus, cut off the woody ends and sauté in a large wide pot in the remaining olive oil over medium heat until golden brown all over. Season with salt and pepper and cook with 50 ml of water in a covered pot over high heat for 8 to 10 minutes until al dente.

Add the honey mixture and cook quietly in the open pot for 2 minutes.

Meanwhile, bake the goat’s cream cheese crêpes for 10 minutes in the preheated oven on the second rack from the bottom at 200 °C (convection oven 180 °C, gas mark 3).

Arrange asparagus with honey sauce and crêpes on a platter.

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