Asparagus and Ham Crepes

Fresh asparagus heralds springtime and makes a delectable entrée or first course encased in crêpes. Omit the ham for a vegetarian dish or to serve as a vegetable accompaniment to grilled salmon, skewered jumbo shrimp, or baked trout. These crêpes may be assembled in advance and refrigerated for last-minute baking

Yield:
Makes 8 crêpes; serves 4
Category:
Pork
Cuisine:
American

INGREDIENTS:

  • Eight 9 to10 inch savory crêpes
  • 1 large sweet white or red onion, chopped
  • 1½ pounds asparagus spears, cut into 1-inch diagonal lengths
  • 1 egg
  • ¾ cup (6 ounces) ricotta cheese or natural cream cheese at room temperature
  • ½ cup (2 ounces) shredded Gruyère or Emmenthal cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 teaspoons minced fresh tarragon or dill, or ½ teaspoon dried tarragon or dill
  • 2 ounces honey-baked ham or Black Forest ham, julienned

DIRECTIONS:

  1. Prepare the crêpes.
  2. Preheat the oven to 350°F. Steam the onion and asparagus in a covered container over boiling water until the asparagus is crisp-tender, about 5 to 7 minutes. In a medium bowl, beat the egg and mix in the cheeses, garlic, parsley, tarragon or dill, ham, and steamed vegetables.
  3. Spoon ½ cup of the filling in a ribbon down the center of each crêpe and roll to enclose. Arrange in a greased 9-by-13-inch baking dish. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.

Print