Ingredients

Buckwheat pancakes (approximately 20 pieces, 16 cm diameter)

• 250 g buckwheat flour*
• 75 g wheat flour
• 1 small egg
• 1 teaspoon salt
• 750 ml water (I used 500 ml water and 250 ml mineral water - carbonated)
• 1 tablespoon olive oil

Additions for the casserole

• 6 small mushrooms, cut into thin slices
• 2 tablespoons olive oil from the first pressing
• 3 tablespoons chopped fine chives

Filling with buckwheat groats and ground meat

• 100 g buckwheat groats (1 packet)
• 2 tablespoons olive oil
• 4 tablespoons finely chopped onion
• 200 g ground beef (I used chuck, you can also use sirloin)
• sea salt and freshly ground black pepper
• 3 tablespoons finely chopped parsley
• 1 tablespoon tomato sauce or ketchup
• 1 tablespoon Worcestershire sauce
• 50 g gorgonzola cheese (or brie) + 3 tablespoons grated parmesan
• 1 egg

Asparagus purée

• 10-12 white asparagus, approximately 500 g
• 2 tablespoons olive oil
• 1 full tablespoon butter

Preparation

1. Buckwheat pancakes: Sift both flours into a bowl, mix with salt, make a well and crack an egg into it. Pour in the water, mixing vigorously with a whisk or mixing with a mixer on low speed. Cover the batter with a cloth and let sit for 1 hour**. Just before frying, add olive oil to the batter and mix. Heat a small pan about 16 cm diameter and fry the pancakes by spreading 4 full tablespoons of batter. Spread the batter vigorously by moving the pan, or helping yourself with the rounded side of a spoon. You can fry the pancakes on a pan coated thinly with oil (using an oil-soaked piece of paper towel) or on a dry pan. You can also fry the first pancake in oil, the rest without. Fry the pancakes from both sides, until they are lightly browned. Arrange the pancakes on a plate, one on top of the other and cover with a cloth so they don't dry out.
2. Filling with buckwheat groats and ground meat: Cook buckwheat groats for 18 minutes in salted water. Drain the packet with groats, rinse with cold water, drain. Heat olive oil in a pan, add onion and ground meat. Season with salt and pepper and fry on medium-high heat for about 5 minutes, until all the meat is cooked through. Add parsley, tomato sauce or ketchup, Worcestershire sauce, and stirring from time to time fry for another about 4 minutes. At the end add buckwheat groats, mix, season with salt and pepper and fry together for 1 minute. Remove the filling from heat and mix with diced gorgonzola cheese, parmesan and egg.
3. Asparagus purée: Rinse the asparagus and peel along the entire length. Snap off or trim the woody ends of the stalks (to approximately 4 cm). Cut the remaining stalks into 4 cm pieces. In a pot with thick bottom, heat oil with butter. Add the stalks (without the heads), sprinkle with salt and evenly sauté the asparagus for 5 minutes on low heat stirring from time to time. Add the asparagus heads, cover and braise on very low heat for another 5 minutes, until the stalks are soft. If necessary, you can add a tablespoon of water, but I didn't). Set aside a few asparagus heads for decorating the casserole, blend the rest, then strain through a sieve to obtain a smooth purée.
4. Roll the pancakes with filling, spreading approximately 4 tablespoons on each and arrange seam-side down in a baking dish coated with a tablespoon of olive oil (some filling may remain). Pour with asparagus purée, sprinkle with mushrooms, arrange the asparagus tips, season with salt and freshly ground black pepper. Drizzle with a tablespoon of olive oil from the first pressing. Bake in the oven under a preheated grill (or with the upper heating element turned on) for approximately 10-15 minutes, until the asparagus tips are lightly browned. Before serving, sprinkle with chives.