Baked Asparagus Pancakes With Cheesy Herb Hollandaise

• 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

1. Preheat oven to 425u0b0F. 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.
2. 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.
3. 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.
4. Lay 1 slice of ham on each pancake then 3-5 asparagus spears. Roll up pancakes and arrange in a greased baking dish.
5. 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.

eggs, milk, flour, oil, sparkling mineral water, white asparagus, sugar, butter, ham, fresh chives, fresh chervil, parsley, heavy cream, hollandaise sauce mix, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/31129 (may not work)