Gretchen’s table: Crepes with asparagus, ricotta and lemon give the taste of spring

Slender asparagus and fresh ricotta are easy to find in spring, and these savory crespelle offer a winning combination of the seasonal favorites.

Adapted from a recipe from Tuscan food writer and chef Giulia Scarpaleggia, the two ingredients are paired in a fresh and creamy filling for lacy, tender homemade crepes that can either be rolled up like burritos, or folded into elegant handkerchief-like triangles.

The asparagus is first simmered in boiling water until just tender and then pureed in a blender. The bright green puree then goes into a bowl with ricotta, grated Parmesan and just enough lemon zest and mint to cut through the richness of the dairy.

I baked the filled crepes on a parchment paper-covered cookie sheet, but you also could line them in a buttered casserole dish.

These are topped with a super-simple Bechamel sauce, but if you’re feeling adventurous, you also could drizzle the crepes with Hollandaise sauce. The chopped pistachios add a slightly crunchy, salty finish.

Gretchen McKay writes for the Pittsburgh Post-Gazette.

Related Posts


Latest Issue

Past Issues

Subscribe Today!

Latest Posts

Back to her roots: Jenna Hirtz combines her business background with a love of nature
May 6, 2024
Inside the mind of a professional organizer: Spring cleaning and decluttering
May 6, 2024
Reflection: ‘To Mothers’
May 6, 2024
May ushers in spring salad season with fresh greens and tender veggies
May 6, 2024
Plant it: How to pick growers that will thrive in your climate
May 6, 2024

Contact Us

Editorial Content
Megan Gloss, Features Editor

Mailing Address
her: a magazine for women
P.O. Box 688
Dubuque, IA 52004-0688

A product of:


Her Magazines Newest Stories