ASPARAGUS, Blanched and Roasted, for whole wheat crepes


To make the experience seasonal, we like to fill whole wheat crepes with blanched & roasted asparagus spears; add a little Gruyere cheese and thinly slice ham. Then top it off with a lightly poached egg with easy hollandaise sauce. Then later after summer we go back to creamy fresh baby spinach filling with the same condiments.


  • 1 pound of asparagus, washed and trimmed

  • 2 quarts water
  • 1 tablespoon plus 1 1/2 teaspoons salt
  • EVOO as needed
  • Salt, pepper, coriander to taste


Trim asparagus; wash. Peel stems if desired. Bring water with salt to boil.  Set yourself up with a pan of ice water to shock asparagus to stop the cooking. Drop asparagus spears into water and time for 20-30 seconds. Pull out and drop into ice water to cool. Dry and lay out flat on backing sheet pan. Refrigerate if not using right away.
When crepes are ready, drizzle with EVOO to coat and sprinkle with salt pepper and coriander. Place into 400ºF oven to roast 15-20 minutes; remove and hold till crepes are ready.

At service, place 2-3 spears of asparagus going one direction on top of each crepe. Top with cheese and ham, if desired. Roll up crepe like cigar. Tips may stick out a little. Place each crepe seem side down onto packing pan or plate. Place into 400ºF oven for 2-4 minutes or until cheese melts and the crepes are hot.

At service, add poached egg and a knappe of easy hollandaise sauce.


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