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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Asparagus Crepes
Asparagus Crepes
(Crepes Agli Asparagi)
 
 
Ingredients:
 
For the Crepes:
2 eggs
8 fl oz (250 ml) milk
3 and 1/2 oz (100 grams) plain flour
1 oz (25 grams) butter
Extra virgin oil, for brushing
Salt

For the Filling:
1 and 3/4 lbs (800 grams) asparagus, trimmed
2 oz (50 grams) butter, plus extra for greasing
1/4 pint (150 ml) double (or heavy) cream
2 oz (50 grams) Parmigiano cheese, freshly grated
Salt
 
Directions:
 
Prepare the Crepes:
Sift the flour into a bowl.

Add the eggs and 3-4 tablespoons of the milk and mix well.

Gradually stir in the remaining milk to make a runny batter.

Melt the butter in a double boiler in a heat proof bowl over a pan of simmering water, leave to cool completely, then add to the batter.

Season with salt, beat again for another few minutes with a small whisk, then leave to stand for about an hour.

Brush the base of a crepe pan with olive oil and heat.

Pour in 2 tablespoons of the batter.

Turn and tilt the pan so that the batter covers the base evenly.

Cook for 3-4 minutes until the underside is set and golden brown.

Flip over with a spatula and cook the other side for about 2 minutes until golden.

Slide the crepe out of the pan on to a plate.

Make more crepes in the same way until all the batter is used.

Prepare the Filling:
Cook the asparagus in lightly salted, boiling water for about 15 minutes.

Drain and chop them coarsely.

Melt half the butter in a large frying pan.

Add the asparagus and cook over a low heat, stirring occasionally, for 5-6 minutes.

Preheat the oven to 200C (400F) Gas Mark 6.

Grease an ovenproof dish with butter.

Brush the crepes with some of the cream.

Sprinkle half the crepes with the Parmigiano cheese.

Place the asparagus on top and roll up.

Arrange in a single layer in the prepared dish.

Pour in the remaining cream.

Dot with the remaining butter

Sprinkle with the remaining Parmigiano cheese.

Bake for about 10 minutes until golden and bubbling.

Remove from the oven and cut each roll into three or four sections before serving. Makes 12 crepes.
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