Recipe: Sesame crepes with asparagus and watercress sauce

Proceedings

Peel the asparagus and cook them for 10 minutes in boiling water together with the butter, white wine, sugar and salt. Then remove them from the heat and let them cool in their cooking liquid.

For the sauce

Boil the white wine with the shallots, add the vegetable stock and reduce the liquid to 1/3 of its volume. Then blend the stock with the butter and the watercress and season with salt and pepper. Just before serving, fold the whipped cream into the watercress sauce.

To prepare the crepes, mix the flour well with the milk, sesame seeds, cream and salt. Then add the eggs and melted butter and cook 4 crepes in a non-stick pan. Fill each crepe with four asparagus spears, close it with a sprig of chives and cut it in half. Arrange the crepes on plates and garnish them with the sauce and a few watercress leaves.