Serve with extra asparagus or a big mixed salad.

• Wash the asparagus and cut them into 2cm pieces.
• Boil the asparagus spears for 7 minutes, drain and lay them on kitchen paper to absorb the water.
• Cut the cheese into small chunks.
• In a large bowl or a liquidizer, add the milk, 40g of the butter, the flour and the eggs. 
• Blitz or blend using a hand blender and add salt and pepper. 
• Stir in most of the asparagus, cheese and seeds — keeping a spoonful of each back to decorate the pancakes once cooked.
• In a frying pan or pancake pan warmed over medium high heat, melt some of the butter until bubbling. Swirl it around the pan and spoon in enough batter make a 6 - 8cm pancake — you should be able to cook 3 or 4 at a time. Cook for 30 - 40 seconds on each side.
• If you want them to look perfect you can use a large round cutter once they are cooked so they are perfectly round and uniformly sized. 
• Serve garnished with the retained asparagus, cheese and seeds and some salad leaves.

First published in the JC June 17, 2019