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.
