Recipes

Pronounced "cress pell eh"

• preheat oven to 450
• brush asparagus tips (top 3 inches of a spear) with olive oil
• lightly dust with fresh ground sea salt
• place on cookie sheet and roast near top of oven for 8 minutes
• set aside
• in a large pot on medium heat
• melt butter and add flour
• cook 1 minute
• and whipping cream and homo milk
• raise heat to med/high and whisk to boil
• reduce heat too low and simmer 5 minutes
• fold in goat cheese
• add grated rind of 2 lemons and chopped chives
• season generously with fresh ground pepper
• grease 2 rectangular cake pans generously with butter
• take an individual fresh (packaged) lasagna sheet and lay it out on wax paper (long side from left to right)
• pour serving spoon of sauce across middle from side to side (longways)
• lay 5 asparagus tips (upright) at right side of sheet ... intersecting the sauce
• pour one heaping tablespoon of parmesan on top of asparagus
• fold (roughly 1 1/2 inch folds) lasagna sheet from right to left ... slowly so the sauce gets gentle pressed to the top and bottom .... you should have to fold it over about 3 times
• lay it snuggly in cake pan with open side down and away from side-end of pan
• repeat until pan is full . . . 6 Crespelle to a pan
• repeat with other buttered pan
• pour remaining sauce evenly over the two pans . . . brush if necessary
• cover tightly with aluminum foil
• refrigerate and/or bake for 30 minutes at 350 . . . check - if not bubbling and hot through then bake another 5 minutes (Note: if pans come straight out of the refrigerator then it'll take 35 minutes and you may still have to add another 5)
• Dust with parmesan cheese and fresh ground pepper and serve