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Sunday, March 30, 2008

copyright, Maria Liberati, 2008

Enjoy Spring & Asparagus is one of my favorite Spring recipes for Asparagus. This is from my upcoming book The Basic Art of Italian Cooking Holidays and Special Occasions

Crespelle agli Asparagi

(Asparagus Crepes)
For 4
For the crespelle:
1 cup flour
1 tablespoon butter
½ cup milk
4 eggs
Pinch of salt to taste
1 cup of fresh ricotta cheese
1 lb of fresh asparagus steamed
1 egg and 2 egg whites
1/3 cup of freshly grated parmigiano-reggiano cheese
Pinch of salt to taste

Wash, clean and steam aspargus. Cut off tips. In bowl, place in ricotta, yogurt, grated cheese, 1 egg and 1 egg white, asparagus tips. Blend with wooden spoon and set aside.
In another bowl place all ingredients in for crespelle (Italian version of crepes). Belnd with wire whisk. Heat non-stick crepe pan and cook crespelle, like crepes. Use one tablespoon per crepe. When finished with batter, stuff crespelle with ricotta mixture. Lightly butter a casserole dish, Place filled crespelle in casserole dish when filled. Top with freshly grated cheese. Bake 10 minutes or until top of crespelle are golden.

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