I N S T R U C T I O N S

start by bringing a big pot of water to a boil add salt, a pinch of sugar and your lemon juice meanwhile break off any tough ends and peel your asparagus

while the water heats up mix your flour, plant milk, wild garlic, herbs and a pinch of salt in a bowl until it is a runny pancake dough consistency (you can always add more milk or flour if needed)

place the prepared asparagus in the pan, cover and reduce heat to medium to keep the water at a simmer - cook the asparagus 10-15 minutes until fork tender

meanwhile heat up a pan, add a drizzle of neutral oil and ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer - let it fry on one side for 30 seconds to 1 minute and flip until golden brown on both sides (you can preheat your oven to 50°C  and place your prepared pancakes in there to keep them warm) 

melt your butter in a small pan/pot and place it on the dining table along side your nutmeg, salt and pepper, once your asparagus is done drain it and place it on a serving dish and serve with your stack of pancakes

now take a pancake, place one to two stalks of asparagus on top, pour some melted butter on top, add salt, pepper and freshly ground nutmeg on top and roll it.