A cake recipe for all foodies:
Mix eggs, buckwheat flour, flour and milk with a hand mixer, season with nutmeg, salt, pepper and coriander and swell.
Peel the asparagus spears, put them in boiling water with salt, a pinch of sugar and a squeeze of juice of a lemon form and simmer on low heat for about 8 min.
Melt the butter at low temperature. In a whipping kettle, beat the yolks with a tiny bit of cold water and white wine over the water bath until creamy. Slowly fold in the melted butter. Continue beating the sauce over the water bath until it reaches a creamy consistency. Season with salt, pepper and wild garlic (leave a little bit for garnish).
In a hot frying pan with frying fat, finish baking pancakes from the buckwheat dough.
Place the pancakes in deep plates, evenly distribute the asparagus spears on top, fold half of the pancake over it and form the wild garlic hollandaise on top. Decorate with the remaining wild garlic.
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