1 lb fresh asparagus
3 large eggs
1/4 cup water (broth left after steaming asparagus)
2/3 cup all purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large egg whites
1 tablespoon olive oil
3 tablespoons crumbled Ile de France Fresh Goat Cheese
1 tablespoon plain yogurt
Rinse asparagus, break off any tough, white bottoms and discard. Put 1” water in large pan with lid, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Boil the asparagus for exactly 5 minutes. Drain water but reserve ¼ cup cooking liquid/broth, cool.
Preheat the oven to 350 degrees.
Trim the tops of 12 spears and reserve for garnish. Puree enough asparagus bottoms to make 1 cup. Place the asparagus puree, eggs, and ¼ cup broth in a blender and blend until creamy. Pour into a mixing bowl, add the flour, salt, and pepper, and combine.
Whip the egg whites in a separate bowl until they hold stiff peaks. Gently fold into the asparagus mixture.
Heat griddle and add oil. Drop batter by large serving spoon onto griddle. When the edges begin to brown, turn the pancakes over and cook until lightly golden, about 2 minutes more. Place the pancakes on baking sheet.
Combine the goat cheese and sour cream in a small mixing bowl. Top each pancake with a large dollop of the goat cheese mixture and top with the asparagus tops. Place in the oven until the cheese just begins to melt, 2-5 minutes.
Total points: 184.25
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