Special Diet

Asparagus and Fontina Cheese Crespelles

cook 30 mins
  • 750 g (1 1/2 lb) asparagus, woody ends trimmed
  • 3 tablespoons olive oil
  • 15 g (1/2 oz) Parmesan, freshly grated, plus extra to sprinkle
  • 500 g (1 lb) tub ready-made white sauce
  • freshly grated nutmeg, to taste
  • 12 ready-made savoury pancakes
  • 125 g (4 oz) Fontina cheese, plus extra for sprinkling
  • Place the asparagus in a roasting tin, toss with the oil and roast in a preheated oven, 240°C (475°F), Gas Mark 9, for 7 minutes or until tender. Set aside.
  • Reduce the oven temperature to 220°C (425°F), Gas Mark 7.
  • Stir the Parmesan into the white sauce and season with nutmeg. Spread a little sauce on to a pancake, top with asparagus and Fontina. Roll up and place into a 2-litre (3 1/2-pint) ovenproof dish. Repeat with the remaining pancakes.
  • Drizzle the remaining sauce over the pancakes in the dish, sprinkle with the extra cheese and nutmeg. Bake for 12–15 minutes or until golden. Serve immediately.
Like This? Try These
More on Food