ASPARAGUS PESTO SPINACH CREPES


This recipe taught me a lesson.  A lesson in patience, a lesson to keep trying.  Nothing I did, (on the computer) seemed to be working.  Nothing.  This picture only took me 10 minutes to download.  Why?  I have no idea....but I must have done something wrong...dang!! (p.s. I hope my laptop is not dying???  Mercy!)
The other thing this recipe taught me....simmer the asparagus in boiling water for 1 minute first.  I did not do that,  therefore, the baking took longer, and still the asparagus could have been a tad bit more cooked.   What can I say...it was just one of those days!
The good news is that is was mighty tasty.  And this turned out to be a great way to use up the leftover Roasted Tomatoes Sauce from the Chicken in Roasted Tomato Sauce Recipe.
2 - 2 1/2 cups leftover roasted tomato sauce
8 fresh asparagus, ends trimmed
SPINACH PESTO CHEESE SAUCE
1 cup dripped yogurt (drip for 48 hours)
3 Tblsp. Basil Pesto
1/2 - 2/3cup Parmesan cheese
1 large bunch of fresh spinach, lightly steamed, drained, and remove any excess water using a towel to wring up the spinach.  Frozen spinach would be fine too.
salt and pepper to taste
Crepes:
recipe for 8 crepes, can be found here.
Grated Swiss Gruyere Cheese
I make the crepes ahead of time, then transfer to a plate, covered in plastic wrap.
In a bowl, combine the spinach, yogurt cheese, Parmesan cheese, pesto, salt and pepper.  The mixture should be quite thick.
Wash and trim the ends off of the asparagus.  Add 8 asparagus to boiling water, and cook for one minute, then drain and set aside to cool.
To the crepe, add the spinach/pesto mixture, spreading out.  Then place one asparagus on top.
Roll up and place into a baking dish.  Preheat the oven to 350 degrees.
Then spoon over the leftover Roasted Tomato sauce, and cover with a generous amount of grated Swiss Gruyere Cheese.  Bake for 30-40 minutes, covered in foil.  Let rest 5 minutes before serving.

Ina Gawne
author

6 comments on “ASPARAGUS PESTO SPINACH CREPES”

    1. Thanks for your comment. These crepes are super easy to make, and not so delicate to work with either. The trick is to really let that first side cook, where the batter begins to look on the dry side, then flip. So versatile - great for desserts too!

  1. MMMMMMMMMMMMMMM,....What a fabulously tasty meal, Ina! I think this would also work with the white asparagus, that are more sweeter then the green ones!
    I will try that! Thanks!

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April 20, 2011
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