asparagus and fontina crespelles
How to make asparagus and fontina crespelles recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
750 g (1½ lb) asparagus, woody ends trimmed
3 tablespoons olive oil
15 g (½ oz) Parmesan cheese, freshly grated, plus extra to sprinkle
500 g (1 lb) tub ready-made white sauce
freshly grated nutmeg, to taste
12 ready-made savoury pancakes
125 g (4 oz) Fontina cheese, grated, plus extra for sprinkling
Method:
Place the asparagus in a roasting tin, toss with the oil and roast in a preheated oven, 240°C (475°F), Gas Mark 9, for 7 minutes or until tender. Set aside.
Reduce the oven temperature to 220°C (425°F), Gas Mark 7.
Stir the Parmesan into the white sauce and season with nutmeg. Spread a little sauce onto a pancake, top with asparagus and some Fontina. Roll up and place into a 2-litre (3½ -pint) ovenproof dish.
Repeat with the remaining pancakes.
Drizzle the remaining sauce over the pancakes in the dish, sprinkle with the extra cheese and nutmeg. Bake for 12–15 minutes or until golden. Serve immediately.
For grilled asparagus bruschettas with melted fontina, blanch 625 g (1¼ lb) asparagus tips in a saucepan of lightly salted boiling water for 2–3 minutes.
Drain and divide the asparagus between 8 slices of toasted sourdough bread and scatter over 200 g (7 oz) grated Fontina cheese.
Grill under a preheated medium grill for 2–3 minutes or until the cheese has just melted. Season and serve with a crisp green salad. Total cooking time 10 minutes.
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