Asparagus Rolled in Herb Crêpes

Ingredients

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.

12 herb creps

2 pounds asparagus

Salt and freshly ground pepper

1/2 cup (2 ounces) grated gruyère cheese

2 tablespoons chopped chives

2 tablespoons extra virgin olive oil

3 tablespoons freshly grated Parmesan

1. 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.

2. 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.

Yield: Serves six.

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.

Nutritional information per serving (six servings): 288calories; 4 grams saturated fats: 3 grams polyunsaturated fat; 10 grams monounsaturated fat; 76 milligramscholesterol; 22 grams carohydrates; 5 gramsdietary fiber; 303 milligrams sodium (does not include salt to taste); 12 grams protein

By MARTHA ROSE SHULMAN
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