For different way to cook and serve asparagus, try this crepe bake.
Ingredients
- 2 bunches asparagus, trimmed
- 400g packet frozen French-style crepes
- 4 large slices leg ham, halved
- 1 cup grated tasty cheese
- 1/2 cup thickened cream
- 1/4 cup grated parmesan
- Garden salad, to serve
Method
- Step 1Cook asparagus in a large saucepan of boiling, salted water for 3 minutes until just tender. Drain.
- Step 2Preheat grill on high. Top each crepe with 1 piece of ham, 2 asparagus spears and 1 tablespoon tasty cheese. Roll up to enclose filling. Place crepes in a 22cm x 35cm ovenproof baking dish. Top with any remaining asparagus spears. Pour over cream. Sprinkle with parmesan and remaining tasty cheese. Season with pepper. Grill for 10 minutes or until cheese has melted and cream is bubbling. Serve immediately with salad.
- Low carb
- Lower gi
Nutrition
2216 kj
Energy
32g
Fat Total
17.9g
Saturated Fat
2.3g
Fibre
23.5g
Protein
94mg
Cholesterol
1215mg
Sodium
36.6g
Carbs (total)
All nutrition values are per serve
Notes
For a creamy chicken crepe, swap ham for 2 cups of shredded cooked chicken and sprinkle with 60g crumbled fetta instead of parmesan.
- Author: Lucy Nunes
- Image credit: Jeremy Simons, Al Richardson & Andrew Young
- Publication: Super Food Ideas
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