800 g/1 1/4 lb asparagus, trimmed
50 g/2 oz butter, plus extra for greasing
12 crépes
150 ml/1/4 pint double cream
50 g/2 oz Parmesan cheese freshly grated


1.Cook the asparagus in lightly salted, boiling water for 15 minutes. Drain and chop coarsely. Melt half the butter in a large frying pan, add the asparagus and cook over a low heat, stirring occasionally, for 5 minutes.
2. Preheat the oven to 200 °C/400 ° F/Gas Mark 6 and grease an ovenproof dish with butter.
3.Brush the crépes with some of the cream, sprinkle with half the Parmesan, place the asparagus on top and roll up,
4.Arrange in a single layer in the prepared dish, pour in the remaining cream, dot with the remaining butter and sprinkle with the remaining Parmesan.
5.Bake for about 10 minutes until golden and bubbling.
6.Remove and cut each roll into 3 or 4 sections.

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