Pancakes with chicken, cheese and asparagus

Ingredients:

• 3 tbsp (45 g) butter, plus more for greasing the pan
• 2.5 cups finely chopped grilled chicken
• 1.5 tbsp. ricotta cheese or cottage cheese
• 3/4 cup grated Parmesan cheese, plus more for sprinkling
• 1/4 cup chopped fresh herbs (parsley, dill, chives or mint)
• Coarse salt and freshly ground pepper
• 8 fried pancakes (approximately 23 cm in diameter)
• 1 shallot, sliced
• 220 g asparagus, tough stems removed, cut into large pieces
• 3/4 cup lightly salted chicken broth
• 1 teaspoon finely grated lemon zest

Preparation:

1. Preheat oven to 220°C. Grease a baking dish with butter. In a bowl, combine chicken, ricotta, 1/2 cup Parmesan, 3 tablespoons herbs, 3/4 teaspoon salt, and 1/2 teaspoon ground pepper.
   
   Place 1/4 cup of filling on each pancake, roll into a log and place in the prepared pan, seam side down. Cover the pancakes with foil and bake for 15 minutes, until filling will not warm up completely.
2. Meanwhile, melt 3 tablespoons (45 g) butter in a skillet. Add the shallots and cook until the onions begin to soften, about 1 minute.
   
   Add the asparagus and continue cooking for another 3 minutes. Add the chicken broth, lemon zest, and the remaining 1 tablespoon of herbs and simmer until the sauce thickens slightly, about 2 minutes. Stir in the remaining 1/4 cup of Parmesan cheese and season with salt and pepper.
3. Place the pancakes on plates, top with the asparagus and sauce and sprinkle with Parmesan.