Mix the pancake ingredients into a smooth batter, swell for about 10 minutes, mix repeatedly and bake 4 large, or 8 small pancakes.
Peel the asparagus spears and cook them with butter, salt, sugar and juice of one lemon until not too soft. Remove from the stock and cool a little. Make a light roux with butter and flour and season it with the asparagus stock. Cook for about 10 minutes. Add whipped cream and season. Cut the carrot into 1/2 cm cubes and blanch briefly in salted water. Add to the asparagus sauce form.
In the meantime, season the pork medallions with salt and pepper and roast them in hot butter fat on both sides for about 3-4 min at not too high temperature.
Cut the asparagus stalks into pieces about 3-4 cm long and warm them up with the peas in the asparagus sauce. Add the chives, fill the flädle with the asparagus ragout and bring to the table with the pork medallions.
If you like, you can drizzle the medallions with a little gravy.
Serve with a White Burgundy or a Silvaner, a typical asparagus wine.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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