Name: Crespelle con gli Asparagi (Crepes with Asparagus)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: Black pepper in a grinder; 1 cup freshly grated parmigiano-reggiano (Parmesan); ⅛ teaspoon salt; 1 cup milk; 2 cups milk; 2 tablespoons butter, plus 2 to 3 tablespoons for dotting the finished dish; 3 ounces Emmenthal cheese, cut into small pieces; Salt; 4 tablespoons butter; ¾ cup flour; ¼ teaspoon salt; 2 eggs; 1½ pounds medium-size asparagus; About, 1½ tablespoons butter; 3 tablespoons flour

Preparation info

For
6
Persons

Difficulty
Medium

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Unlike the folded crepes in the preceding recipes for fazzoletti, here the wrappers are rolled up to resemble cannelloni. There is a family resemblance between these and the cannelloni with asparagus and ham. The technique of spreading the filling over the whole surface of the wrapper rather than bunching it in the center is the same. Similar also is the way the asparagus is prepared for the filling, a basic