-The Batter

1. Separate the eggs into whites and yolks. The whites should only be used right before making the æbleskiver.⁣ ⁣ 2. Pour the yolks and buttermilk into a bowl and whisk them lightly together. Add wheat flour, buckwheat flour, salt, and baking soda to the buttermilk and whisk lightly. Set aside for 30 minutes.⁣ ⁣ 4. Just before making the æbleskiver, beat the egg whites stiff and gently fold them into the batter.⁣

 

(If you don't have fermented asparagus juice, you can make a salty mayo instead of the cream)⁣ ⁣ 1. Heat the juice in a pot and add the cream. Cook it down to a creamy consistency over low temperature⁣ ⁣ 2. Cool down⁣.

 

1. Heat an æbleskive pan well and put butter in all the holes. Fill with batter right to the edges⁣ ⁣ 2. Place a piece of asparagus in each hole and start turning the æbleskiver. Fry them for about 2-3 minutes. Turn them along the way⁣ ⁣ 3. Let them cool slightly before dipping them in the cream and then into the elderflowers ⁣ 4. Eat as many as you can ?⁣