Recipe ingredients
1 small clove garlic, crushed
2 tablespoons chopped fresh basil leaves
1 tablespoon pine kernels
3 tablespoons Parmesan cheese, grated
2 tablespoons olive oil
Salt and freshly ground black pepper
6 tablespoons plain wholewheat flour
2 tablespoons buckwheat flour
1 egg, lightly beaten
2/3 cup skimmed milk
7 ounces frozen asparagus spears
3 tomatoes, skinned, seeded and chopped
How to make asparagus pancakes
Place the garlic, basil, pine kernels and 2 tablespoons Parmesan cheese in a food processor or blender and purse.
With the motor running gradually add the oil and blend to a smooth sauce.
Season to taste.
Place the flours in a bowl, gradually add the egg and milk, beating well to form a smooth batter.
Heat a lightly oiled 7 inch heavy based frying pan.
Pour in sufficient batter to thinly coat the base.
Cook for 1 to 2 minutes, loosen the edge, turn or toss and cook the second side.
Transfer to a plate and keep hot.
Repeat with the remaining batter to make 4 pancakes.
Stack the pancakes with greaseproof paper between them and keep warm.
Place the asparagus in a saucepan, pour over just sufficient boiling water to cover and simmer for 6 minutes.
Divide the asparagus between the pancakes, top with sauce and fold up.
Place in a shallow ovenproof dish, sprinkle with tomatoes and remaining cheese.
Place under a grill until browned.