A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked just before serving.
Ingredients
- 12 herb crêpes
- 2 pounds asparagus
- Salt
- freshly ground pepper
- ½ cup (2 ounces) grated gruyère cheese
- 2 tablespoons chopped chives
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly grated Parmesan
- Nutritional Information
Nutritional analysis per serving (6 servings)
486 calories; 24 grams fat; 6 grams saturated fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 18 grams protein; 106 milligrams cholesterol; 844 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves six
Preparation
- Preheat the oven to 375 degrees. Butter or oil two baking dishes. Steam the asparagus until tender, about five minutes. Divide into 12 portions, and place a portion on each crêpe. Sprinkle with salt, pepper, gruyère and chives. Roll up and place in the prepared baking dishes.
- Sprinkle the Parmesan over the crêpes, and drizzle on the olive oil. Bake 15 to 20 minutes until bubbling; the edges of the crêpes should be just beginning to crisp. Serve hot.
- Advance preparation: You can store the crêpes in the refrigerator or the freezer for a couple of days. Stack them between pieces of parchment or wax paper so they don’t stick together. The assembled crêpes can be refrigerated for up to a day.
30 minutes
Dining and Cooking