Asparach Crespelle and Cheeky Spring Salad

A great cake recipe for any occasion:

1. sift flour into a large enough bowl, add milk and water while stirring. Add eggs, salt and butter and beat until smooth. Let rest for about 20 minutes.

2. bake narrow omelets from the dough in a little butter.

For the filling:

1. mix the ricotta with the cooked asparagus, stir the egg yolks with salt and pepper. Fill the crespelle with the cream and roll them up. Spread one with butter and finish the crespelle with butter and Parmesan cheese. Bake in the oven at about 220°C for about 20-30 minutes until the crespelle are au gratin.

Cut one crespelle per person, arrange on a plate with seasonal salad with Italian vinaigrette and decorate with 2-3 asparagus cut in half lengthwise and marinated.

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