Have fun preparing this mushroom dish!
Heat the butter in a frying pan and sweat the finely chopped onions until translucent. Add the finely diced ham and sauté briefly. Drain the asparagus pieces and mushrooms well, add to the frying pan and mix well. Season heartily with nutmeg, salt, pepper, cayenne pepper and juice of one lemon, heat and keep warm.
Stir eggs, milk and flour together to make a light pancake batter, season with salt, pepper and nutmeg. Fold the finely chopped chives into the batter. Heat fat in a frying pan and bake 4 pancakes in order.add 1 unit of vegetables each, fold together and bring to the table on the spot .
From the baker’s flower 24 / 93 nken
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