I've been enjoying many asparagus dishes here in Alba but one that stood out was a rather modest dish - Crespelle con Asparagi - crepe filled with a mix of sautéed asparagus and béchamel sauce.
50 grams plain flour
1 cup milk, approx
300 grams Béchamel sauce, approx
200 grams asparagus
Make the crespelle batter:
Sift the flour and salt into a bowl. Whisk in the egg, followed by enough milk to form a runny batter (the volume of milk you'll need will depend on the flour you use). Cover and place in the fridge to rest for an hour.
Make the filling:
Remove the woody ends of the aparagus and then slice into discs. Gently sauté in butter until softened, seasoning with freshly ground salt and pepper. Let this cool before mixing in the béchamel. Place to one side while you make the crespelle.
Make the crespelle:
The crespelle will use about ¼ cup of batter. Use a well buttered skilled and when pouring in the batter, tilt the skillet to form a thin covering. When the surface starts to dry and the edges begin to crisp, flip it over and cook briefly to light brown the underside. Flip out onto a plate and repeat the process until all the crespelle are made.
Assemble the dish:
Take one crespelle and cover half with the filling - sprinkle with a little parmesan then fold in half and half again to form quarters. Place this in a baking dish and repeat the process until all the crespelle and filling have been used. Finish off with a little sprinkling of parmesan and then cook in a preheated 180°C oven for about 15-20 minutes or until warmed through.
These are best served straight from the oven.