Crespelle con asparagi

NGREDIENTS

• 90g plain flour, sieved
• 250ml milk
• 2 eggs
• 3 tbsp olive oil, plus extra for frying
• 650g asparagus, woody ends trimmed
• 15g freshly grated vegetarian Parmesan, plus extra
• 500ml home-made white sauce, hot
• Freshly grated nutmeg, to taste
• 125g Fontina cheese, plus extra

• METHOD

• Put the flour, milk and eggs in a food processor and whizz until smooth.
• Season. Heat an oiled 23cm frying pan over a medium heat. Add 2
• tablespoons of batter, swirling to cover the pan base. Cook for 1-2
• minutes, flip over and cook for a further minute. Slide onto a plate and
• repeat to make 12 crespelles. Layer the crespelles between sheets of
• baking paper to prevent sticking.
• Meanwhile, preheat the oven to 240C/fan220C/gas 9. Put the
• asparagus in a roasting tin, toss with the oil and roast for 7 minutes or until tender. Set aside.
• Reduce the oven temperature to 220C/fan200C/gas 7. Stir the Parmesan into the white sauce and season with some nutmeg. Spread a little onto a crespelle, top with some asparagus and Fontina. Roll up and put into a 2-litre ovenproof dish. Repeat with remaining ingredients.
• Drizzle with the remaining sauce, sprinkle with the extra cheeses and some nutmeg. Bake for 12-15 minutes or until golden. Serve immediately.