White Asparagus with Herb Pancakes

Serves: 4
Preparation & cook time: 40 minutes
Difficulty: easy
Cannot be frozen

Cannot be frozen


For the pancakes:
– 112 g | 4 oz | 1 cup plain (all purpose) flour
– 1 pinch salt
– 8 tbsp Two Chicks liquid egg white
– 225 ml | 8 fl oz | 1 cup milk
– 2 tbsp finely chopped mixed herbs
– 1 tbsp vegetable oil

For the asparagus:
– 16 spears white asparagus, trimmed and peeled
– ½ tsp salt

To Serve:
Melted Butter.


1. For the pancakes: sift the flour and salt into a mixing bowl and make a well in the centre. Add the egg whites and beat well.

2. Add half the milk and beat until smooth. Stir in the remaining milk and the herbs until blended.

3. Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter to coat the base. Cook until set and lightly golden then turn over and cook for another 50 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.

4. Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don’t stick together.

5. Cook the asparagus in a pan of boiling salted water for 12-15 minutes until tender. Drain well.

6. Fold the pancakes into quarters and serve with the asparagus and melted butter.