Steps

• Prepare the asparagus: Remove the tough part of the asparagus, and don’t throw it away as you can reuse it for making creamy soups.

  Then cut them into pieces of 3/4 to 1 inch. Wash, drain, and dry. Set aside, and let’s start the recipe.

  

• Grate the Parmigiano Reggiano and transfer into a small bowl, set aside.

• Let’s make the Crepes

  Put the butter in a pot and melt it. Add the milk, flour, eggs, and salt, mix with the electric whisk until the mixture appears smooth and homogeneous. The batter should have the consistency of a liquid cream. Let the batter rest for at least 30 minutes before using.

  

• After the resting time

  Lightly butter a non-stick pan and heat it over medium flame. Pour a ladle of batter into the pan, tilt it so that the bottom is evenly covered. Cook for 2-3 minutes or until the edge of the crepe colors and lifts slightly.

  

• Flip the crepe and cook it for another minute.

  

• Place the crepe on a flat plate and cover with a cotton cloth to keep it warm. Repeat until all the batter is used up

  

• To make the béchamel, follow the my recipe here click

  

• Preheat the oven to 356°F.

  In the baking dish, pour a ladle of béchamel and the liquid drained from the asparagus, and mix to make it uniform,

  

• Spread the crepes on the work surface, and sprinkle Parmesan over each crepe

  

• distribute a tablespoon of asparagus and ricotta filling in the center of each crepe, along with 1 tablespoon of béchamel.

  

• fold them like cannelloni and arrange them in the prepared dish.
  Distribute the béchamel over the crepes, and if there are leftover asparagus, sprinkle with grated Parmigiano Reggiano

  

• and bake in the hot oven for about 25-30 minutes (356°F), until the surface is lightly golden

  

• Carefully remove from the oven and let cool for a few minutes, then serve

  

• Put the Parmigiano Reggiano in the bowl and grate: 15 sec./speed 10. Transfer to a small bowl and set aside.

  

• Put the butter in the bowl and melt: 2 min./158°F/speed 2.

  Add the milk, all-purpose flour, eggs, and salt, mix: 20 sec./speed 4. The batter should have the consistency of liquid cream. Let the batter rest for at least 30 minutes before using.

  

• After the resting time
  Lightly butter a non-stick pan and heat it over medium flame. Pour a ladle of batter into the pan, tilt it so that the bottom is evenly covered. Cook for 2-3 minutes or until the edge of the crepe colors and lifts slightly.

  

• Flip the crepe and cook it for another minute. Place the crepe on a flat plate and cover with a cotton cloth to keep it warm. Repeat until all the batter is used up. Wash and dry the bowl.

  

• To make the béchamel follow my recipe here

  

• Preheat the oven to 356°F.

  In the baking dish, pour a ladle of béchamel and the liquid drained from the asparagus, and mix to make it uniform,

  

• Spread the crepes on the work surface, and sprinkle Parmesan over each crepe, distribute a tablespoon of asparagus and ricotta filling in the center of each crepe, along with 1 tablespoon of béchamel,

  

• fold them like cannelloni and arrange them in the prepared dish. Distribute the béchamel over the crepes, and if there are leftover asparagus, sprinkle with grated Parmigiano Reggiano and bake in the hot oven for about 25-30 minutes (356°F), until the surface is lightly golden.

  

• Carefully remove from the oven and let cool for a few minutes.

  Serve.