When we pondered about ways to celebrate the arrival of asparagus, this vibrant combination came to mind and we’re extremely chuffed to share it with you. You might have to wait for an hour to allow the pancake batter to set, but you will be rewarded by a delicious dinner of the colourful kind.
RICE FLOUR PANCAKE WITH RED CABBAGE AND BLUE CHEESE ASPARAGUS
For the batter, mix the rice flour, curcuma, salt and water with a whisk until smooth. Cover and allow to rest at room temperature for an hour.
25 minutes before the end of the resting time:
Heat oven to 200 degrees. Place the asparagus in an oven proof dish. Drizzle with olive oil, sprinkle with salt and pepper. Mix well and roast for 20 minutes. Add the crumbled gorgonzola and roast for another 3 minutes.
150g rice flour
1/2 tsp ground curcuma
1/2 tsp salt
1 handful chives, finely chopped
1 handful dill, finely chopped
500g white asparagus, peeled and ends removed
2 shallots, finely sliced
1 head of red cabbage, cut in fine trips (or mandolined)
4 tbsp aceto balsamico
1 tsp red chilli flakes
1 bunch flat leaves parsley, finely chopped
1 handful of radish sprouts, for topping