Asparagus pancakes and soft eggs
(serves 4 – 8 pancakes about 4.7 – 5.1 inches in diameter)

For pancakes
5.6 tablespoons (80 gr.) all purpose flour
8.8 ounces (250 gr.) thin trimmed asparagus
½ cup (125 ml.) full fat milk
0.42 cup (100 ml.) heavy cream
1 whole egg
½ tablespoon baking powder
½ tablespoon baking soda
(25 gr.) unsalted butter + more to grease
a generous pinch of salt
ground pepper
For soft eggs
8 whole eggs
oil to grease the skillet

Trim asparagus and cook in a large pot of salted, boiling water, about 5 minutes, then drain and dry. Mill sparagus with a little ladle of their boling water and set aside. In a mixing bowl, combine the sifted flour, salt, baking soda and baking powder. In another bowl, whisk together the cream egg, melted butter, pepper and asparagus cream. Add salt, if necessary. Dump the asparagus and heavy cream batter into the dry ingredients and whisk until smooth and just blended. Set a nonstick skillet over a medium flame, greased with a bit of butter. When right hot, pour in the centre a little ladle of batter; when the edges of pancake will be thick and little bubbles start to form in the middle, flip on the other side and cook about 2 minutes longer. Repeat till the end of batter. Keep the pancakes warm. Oil lightly a nonstick skillet and set over a medium flame. When it is hot, gently break the egg in the skillet (it is suggested to prepare 1 egg at a time). When the egg will be cooked, set the egg in the middle of pancake and serve immediately.

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