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Ingredients

3 ½ pounds white asparagus 1 tablespoon white sugar salt to taste 5 eggs 1 cup all-purpose flour ½ cup milk 7 tablespoons butter, divided 5 hard-boiled eggs, peeled and diced 1 bunch flat-leaf parsley, finely minced

Nutrition Info

590.4 calories carbohydrate: 46 g cholesterol: 553.4 mg fat: 34.5 g fiber: 9.5 g protein: 29.4 g saturatedFat: 17.4 g servingSize: - sodium: 376.4 mg sugar: 13.2 g transFat: : - unsaturatedFat: : -

Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil, add sugar and salt. Reduce heat, simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
Whisk eggs and flour together in a large bowl. Add milk and 1 pinch salt, whisk into a smooth batter with no lumps.
Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Ladle 1/4 of the batter into the skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, using 1 tablespoon butter to cook each pancake.
Divide asparagus evenly among the pancakes. Wrap pancakes around the asparagus and place on serving plates.
Melt remaining 3 tablespoons butter in the skillet. Add hard-boiled eggs, cook and stir until heated through, 2 to 3 minutes. Stir in parsley. Divide egg mixture evenly over pancakes.

4 servings

Savory pancakes filled with white asparagus and topped with hard-boiled eggs and parsley.