Asparagus Roll-Ups
Friday, October 30, 2009 at 8:43PM 
Oh, my. These little asparagus rolls are ever so good…. A lovely crepe enclosing tender asparagus spears shrouded in cheesy goodness. What’s not to love? This, I think, might be a very perfect side dish for Thanksgiving dinner with the bonus that you can make them days in advance and keep them in the fridge until it’s time to pop them in the oven.
There’s really very little prep work involved besides making the crepes, and those are cinchy once you’ve made a couple. If you’ve never made them before and would like a tutorial, check out this link http://pages.cs.wisc.edu/~roy/Crepes/MakingCrepes.html for some tips.
The recipe calls for 2 asparagus spears per crepe, which I usually do, but this time I could only get the pencil-thin spears, so I put 3 in each crepe and that was the right thing to do. You always know when you do the right thing.
I’m thinking you should put this on your Thanksgiving or Christmas menu…you might want to figure two per person as a minimum. Do not be afraid of leftovers here. They are a completely and totally yummy snack food straight from the fridge. Side dish, hor d’oeurvre, snacks; I think we’ve got you covered on this one.
Asparagus Roll Ups
Printable Recipe
20 asparagus spears, trimmed to 6-inch lengths.
½ cup milk
2 eggs
6 T warm water
2T melted butter
¼ tsp salt
½ cup flour
2 cups grated Gruyere cheese
3 scallions, chopped
Blend the first 5 crepe ingredients and then whisk in the flour. Cover and let sit while you prepare the asparagus.
Blanch asparagus in boiling salted water for 2 minutes (no longer). Place in a bowl of ice water to stop the cooking and set aside.
Melt a teaspoon or 2 of butter in a 6-inch non-stick pan. When very bubbly, drop in 2 T of the crepe batter. Swirl to cover pan. Cook for a minute or so and then loosen the edges of the crepe with a spatula. Flip the crepe over and cook an additional minute or two.
Place 2 asparagus spears in each crepe and sprinkle with 2T of the Gruyere cheese. Roll up tightly.
Place in a buttered casserole. Sprinkle with the sliced scallions and the remaining cheese. Bake at 350° for 15 minutes.
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