1 small clove garlic, crushed
2 tbsp/15g/ ½ oz chopped fresh basil leaves
1 tbsp/25g/1 oz pine kernels
3 tbsp/45ml Parmesan cheese, grated
2 tbsp/30ml olive oil
salt and freshly ground black pepper
6 tbsp/40g/1 ½ oz plain wholewheat flour
2 tbsp/15g/ 1/2oz buckwheat flour
1 egg, lightly beaten
2/3 cup/150ml/ 1/4pt skimmed milk
200g/7oz frozen asparagus spears
3 tomatoes, skinned, seeded and chopped
Serves 2
1-Place the garlic, basil, pine kernels and 2 tbsp/30ml 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.
2-Place the flours in a bowl, gradually add the egg and milk, beating well to form a smooth
batter.
3-Heat a lightly oiled 18cm/7in heavy based frying pan. Pour in sufficient batter to thinly coat
the base.
4-Cook for 1-2 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.
5-Place the asparagus in a saucepan, pour over just sufficient boiling water to cover and simmer
for 6 minutes.
6-Divide the asparagus between the pancakes, top with sauce and fold up. Place in a shallow
ovenproof dish, sprinkle with tomatoes and remaining cheese.
7-Place under a grill until browned.
2 tbsp/15g/ ½ oz chopped fresh basil leaves
1 tbsp/25g/1 oz pine kernels
3 tbsp/45ml Parmesan cheese, grated
2 tbsp/30ml olive oil
salt and freshly ground black pepper
6 tbsp/40g/1 ½ oz plain wholewheat flour
2 tbsp/15g/ 1/2oz buckwheat flour
1 egg, lightly beaten
2/3 cup/150ml/ 1/4pt skimmed milk
200g/7oz frozen asparagus spears
3 tomatoes, skinned, seeded and chopped
Serves 2
1-Place the garlic, basil, pine kernels and 2 tbsp/30ml 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.
2-Place the flours in a bowl, gradually add the egg and milk, beating well to form a smooth
batter.
3-Heat a lightly oiled 18cm/7in heavy based frying pan. Pour in sufficient batter to thinly coat
the base.
4-Cook for 1-2 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.
5-Place the asparagus in a saucepan, pour over just sufficient boiling water to cover and simmer
for 6 minutes.
6-Divide the asparagus between the pancakes, top with sauce and fold up. Place in a shallow
ovenproof dish, sprinkle with tomatoes and remaining cheese.
7-Place under a grill until browned.
