Asparagus crepes, a homemade main dish with delicious crepes and an amazing filling with asparagus and ricotta enriched with Calabrian salami. Just a little is enough to make the dish complete and full of flavor. I’m crazy about asparagus; I’ve always gone to gather the wild ones, but since I moved, not knowing the mountains around where I live now, I’ve relied on cultivated ones. I have to say that as time passes, I’m getting more convinced of their goodness. They’re so tender, they cook in a few minutes, and are so good even if less flavorful than the wild ones. Their delicate taste is perfect for delicious main dishes like this, a baked main to be made entirely at home, from the crepes to the light béchamel with very little butter, or even without. So let’s see how to prepare them.

Here are many delicious asparagus recipes

asparagus crepes recipe with ricotta and salami

Difficulty: Medium
Cost: Medium
Preparation time: 30 Minutes
Portions: 5 crepes (2 hearty servings)
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: Spring

Ingredients for Asparagus Crepes

1 egg
4 tablespoons all-purpose flour
3/4 cup milk
1 pinch salt
1.1 lbs asparagus
as needed olive oil
as needed salt
8.8 oz ricotta
1.8 oz salami
1.8 oz smoked provola
as needed Parmesan
1 1/4 cups milk
1.5 tablespoons flour
as needed nutmeg
1 pinch salt
as needed butter

Tools to Prepare Asparagus Crepes

1 Pan
1 Bowl
1 Napkin
1 Ladle
1 Spoon
1 Pan
1 Bowl
1 Small Pot
1 Wooden Spoon
1 Baking Dish
1 Oven

Steps to Prepare Asparagus Crepes

Let’s start with the crepes.
In a bowl, put egg and flour, mix with a little milk until you get a smooth cream without lumps. Gradually add all the milk to get a smooth batter. Add a pinch of salt. Cook half a ladle at a time in a crepe pan greased with olive oil, wiped clean with a napkin. You can read here the details to prepare perfect crepes. I made 6 fairly thin crepes of 8.5 inches, and if the batter becomes too thick, add a little more milk.
Clean the asparagus, break them with your hands to take only the tender parts, starting from the tips and breaking them down until they are soft; they should break easily. Wash them and put them to cook in a pan with a little oil and salt, cover and cook for about 10 minutes. To speed up cooking, add a splash of water. Let them dry completely.
Transfer the asparagus to a bowl, let them cool. Then add the ricotta, a little grated Parmesan, or better yet, smoked scamorza, either finely chopped or, if dry enough, grated. I used leftovers I had in the fridge and managed to grate it. Add a little salami, I added some ‘schiacciata’, or Calabrian sopressata, just a little diced small to give an extraordinary taste to the dish, also aged sausage works well. Mix everything together.
Fill each crepe with a generous spoonful of the mixture, spread over half of the crepe, and fold over the empty half, then fold again in half to form a fan shape. Fill about 5-6 crepes like this. Leave them on a tray while you prepare a quick béchamel. Ready-made béchamel can also be used.
In a small pot, put flour with nutmeg, a pinch of salt, and add milk little by little to achieve a smooth cream without lumps. Cook, stirring constantly until it boils. Finally, add a bit of butter or olive oil, or you can skip it for a lighter béchamel. If you prefer, you can also make it the traditional way by browning the flour with butter, then adding the milk.
You can use the béchamel either hot or cold; if cold, cover with cling film in contact.
Place a bit of béchamel on the bottom of the baking dish, place all the filled crepes on top, and cover again with béchamel, add plenty of Parmesan, a bit more nutmeg, and bake for 20 minutes in a hot oven at 392°F. Remove from oven and enjoy our delicious crepes stuffed with asparagus and ricotta made special with salami and smoked provola.