List of Ingredients
- 1 QT. of milk
- 10 1/2 OZ. of asparagus, trimmed
- 10 1/2 OZ. of Taleggio or Fontina cheese
- 1 1/2 CUPS of all-purpose flour
- 2 of eggs
- unsalted butter
- nutmeg
- extra-virgin olive oil
- salt
- white pepper
Method
Preheat the oven to 350°F.
In a bowl, combine eggs with 3/4 cup flour, salt and white pepper. Mix until smooth. Add 1 cup milk and mix. Set batter aside to rest.
Cook asparagus in boiling water with a drizzle of oil for 7-8 minutes; set aside to cool in the cooking water. When cool, remove asparagus tips, chop stalks and set aside.
For the roux, whisk 3/4 stick of butter with 1/2 cup flour in a saucepan and cook, stirring until the mixture is smooth. Heat 1 quart milk with a bit of nutmeg; bring to a gentle boil and pour into the roux. Bring to a boil, stirring continuously, and cook for a few more minutes. Season with salt and remove from the heat. While bechamel is still warm, purée with half of the Taleggio and chopped asparagus stalks.
For the 12 crepes, add 1 tsp. butter to a 7” pan over medium-low heat. Spoon the batter into the pan and cook each crepe for around 2 minutes.
Butter a baking dish. Spread a spoonful of bechamel on the bottom and cover with a layer of crepes. Spoon bechamel, asparagus tips, and remaining Taleggio over crepes. Repeat until ingredients are finished, ending with a layer of bechamel, asparagus and Taleggio. Bake for 25-30 minutes.