Gefüllte Pfannkuchen mit Spargel (White Asparagus-Stuffed Pancakes)
A classy German-inspired appetizer consists of savory pancakes stuffed with white asparagus and finished with hard-boiled eggs and parsley.
Starting below the tips, use a vegetable peeler to peel white asparagus from top to bottom.
Utilize a knife to trim any woody ends.
In a large, wide saucepan, add enough lightly salted water to just cover the asparagus spears.
Boiling water is added along with salt and sugar.
Reduce heat; simmer for 15 to 25 minutes, or until spears are tender and easily pierced with a knife.
Drain.
In a big bowl, combine eggs and flour.
Whisk in milk and a pinch of salt to create a lump-free, smooth batter.