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
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.