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It seems as if I am just eating asparagus at the moment. But that’s no wonder, because you should savor the asparagus season before it’s gone. I had my asparagus rice noodle salad already four times this year.
This time I simply baked it in the oven and rolled it up in pancakes. To make it stick, I spread them with a tasty, tangy bean dip with a garlic note.
Depending on the size of you pan or on how big you make the pancakes, you’ll get two to three rolls per serving.
- 125 g (4.6 oz) white flour - spelt or wheat
- 100 ml (1/2 cup) soy milk
- 100 ml (1/2 cup) fizzy water
- 1 tbsp oil
- 1 pinch salt
- 1 small can white beans
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic
- 2 handful arugula
- 1 bunch asparagus
- chili strings - optional
- Heat the oven to 180° C (360° F) and line a baking tray with parchment.
- Give some oil in your hands and rub the asparagus spears and place on the baking tray, sprinkle salt and pepper over and bake in the oven for about 10 minutes until the ends start to brown. Keep the asparagus warm in the oven.
- For the bean dip drain the beans and blend with the rest of the ingredients to a smooth paste. Season to taste with salt and lemon juice.
- Whisk all ingredients for the pancakes except for the fizzy water until combined and then gently stir in the fizzy water. Set aside to let rest for a little while.
- Heat a non-stick pan to medium heat and bake 4 - 6 pancakes in it. Stack them to keep them warm and soft.
- Spread some bean dip on each pancake, spread arugula and asparagus on them and sprinkle over some chili strings. Roll up from one side and arrange on two plates.