Asparagus Rolled in Herb Crêpes

By Martha Rose Shulman

Asparagus Rolled in Herb Crêpes
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(92)
Comments
Read comments

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.

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Ingredients

Yield:Serves six
  • 12herb crêpes
  • 2pounds asparagus
  • Salt
  • freshly ground pepper
  • ½cup (2 ounces) grated gruyère cheese
  • 2tablespoons chopped chives
  • 2tablespoons extra virgin olive oil
  • 3tablespoons freshly grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

480 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 8 grams polyunsaturated fat; 50 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 18 grams protein; 802 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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.

Tip
  • 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.

Ratings

4 out of 5
92 user ratings
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Comments

Vernonstwhiz

Looks good. For the herb crepes should we use dry herbs, fresh herbs? Herb De Provence? Give us a hint. I'm tasting them already but haven't made them yet...it's my vivid imagination.

AnneK

This is so simple and easy and so very delicious. The herb crepe is a perfect partner for the asparagus and the Gruyere - matches made in heaven. And I love it that the dish can be assembled, and then can wait and be heated right before serving. Any novice cook can make this and look like a pro.

renee

This is delicious. I made these last summer and couldn't find the recipe in my all too large stash. I am drowning in asparagus from my own plants and need to make these again to share.

Lexi E.

Could you use small flour tortillas with this recipe?

Kristin D.

It would be helpful if you would add a hyperlink to the recipe for herb crêpes. Your link goes to an article within which is the link. Save us an extra step, please.

chacal

Herb crêpe recipe is here: https://approvedpromo.info/recipes/1014312-herb-crepes-with-goat-cheese-filling?smid=ck-recipe-iOS-share

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