Difficulty: Very Easy
Preparation: 45 minutes

Ingredients for 12 crepes

• 500 ml milk
• 250 g all-purpose flour (00 flour)
• 3 eggs
• A pinch of salt
• 50 g butter
• 600 g asparagus
• 250 g Optimus Mascarpone
• 2 tablespoons grated cheese

Procedure

Prepare the crepe batter:

Beat the eggs with a fork, pour in the milk, and mix well.
Sift the flour directly into the bowl and whisk until you get a smooth and homogeneous batter.
Cover with plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Meanwhile, bring water to a boil in an asparagus steamer (a tall pot will also work) and cook the asparagus, with the white stems removed, in salted water (add two generous handfuls of coarse salt). Boil for 15 minutes and drain.
After 30 minutes, take the crepe batter out of the refrigerator and give it a good stir.

Grease a non-stick pan with butter and heat it over medium heat, then pour a ladle of batter into the center of the pan. Swirl the pan by the handle to spread the batter evenly.
After 1 minute, when the batter has set, gently flip the crepe with a spatula and cook for another minute on the other side. Set the crepes aside.

Cut the asparagus stems into rounds and set aside the tips. Sauté the rounds in a pan with some butter over high heat for 5 minutes, seasoning with salt and pepper to taste.

Transfer the cooked stems to a blender, add the mascarpone, and blend until you get a pastel green cream, regardless of the consistency.

Plating

Now you can fill and assemble the crepes: Place a spoonful of cream on the surface of each crepe, sprinkle with grated cheese, fold into quarters, and top with the crispy asparagus tips and a drizzle of olive oil.

Tip
Leave the asparagus tips out of the water so they stay crispier.