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ASPARAGUS
& HAM CRÊPES
Fresh
asparagus heralds springtime and makes a
delectable entrée or first course
encased in crêpes. Omit the ham for
a vegetarian dish or to serve as a vegetable
accompaniment to grilled salmon, skewered
jumbo shrimp, or baked trout. These crêpes
may be assembled in advance and refrigerated
for last-minute baking.
Eight
6- or 7-inch garbazon flour or savory crêpes
1 large sweet white or red onion, chopped
1 1/2 pounds asparagus spears, cut into
1-inch diagonal lengths
1 egg
3/4 cup ricotta cheese or natural cream
cheese at room temperature
1/2 cup shredded Gruyère or Emmenthal
cheese
3 tablespoons grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced fresh tarragon or dill,
or 1/2 teaspoon dried tarragon or dill
2 ounces honey-baked ham or Black Forest
ham, julienned
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Prepare
the crêpes. Preheat the oven to 350 degrees
F. Steam the onion and asparagus in a covered
container over boiling water until the asparagus
is crisp-tender, about 5 to 7 minutes. In a medium
bowl, beat the egg and mix in the cheeses, garlic,
parsley, tarragon or dill, ham, and steamed vegetables.
Spoon
1/2 cup of the filling in a ribbon down the center
of each crêpe and roll to enclose. Arrange
in a greased 9-by-13-inch baking dish. Bake in
the oven for 10 to 15 minutes, or until heated
through. Serve at once.
Makes
8 crêpes; serves 4.
[Crêpes,
Sweet & Savory Recipes for the Home Cook,
Lou Seibert Pappas]
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