Thursday, February 14, 2008
Asparagus and Parmesan Pancakes
This year for difference from previous ones, the International Pancake day was celebrated by salt pancakes. For more specific taste, I used brown rice flour for the pancakes batter ( 1 egg, 500 ml milk, 1 and a half cup of flour, salt) and a mixture of mascarpone cheese, seasooning (salt, pepper) and grated parmesan (parmigiano reggiano) for spreading the ready pancakes, before placing the asparagus spears and put them in the oven.
The very nice part in this recipe is that the the oven time is low (about 10 minutes), which prevents the asparagus spears from overcooking and allows them to remain tender.