Asparagus Avocado Crepes Recipes

Steps:

• Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
• Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
• Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Steps:

• For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.

Steps:

• Preheat the oven to 375 degrees. Butter or oil two baking dishes. Steam the asparagus until tender, about five minutes. Divide into 12 portions, and place a portion on each crêpe. Sprinkle with salt, pepper, gruyère and chives. Roll up and place in the prepared baking dishes.
• Sprinkle the Parmesan over the crêpes, and drizzle on the olive oil. Bake 15 to 20 minutes until bubbling; the edges of the crêpes should be just beginning to crisp. Serve hot.

Steps:

• In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside., For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese., Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.

Steps:

• Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
• Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.

Steps:

• 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
• 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.

Steps:

• Cook the asparagus to your liking and set aside.
• Remove the rind from the brie and tear or cut into pieces; set aside.
• In a medium skillet, melt the 1/4 tablespoon butter; add the mushrooms; saute for about 4 minutes.
• Add the onion and continue to saute until the onion is translucent (about 3 more minutes). Set aside.
• In a medium sauce pan, melt the 3 tablespoons butter; add the flour, stirring until smooth. I cooked this mixture on medium-medium high for about two minutes trying to get it to brown, but no luck.
• Slowly add the chicken stock, one 1/2 cup at a time, stirring continuously to avoid lumps.
• Once the stock is incorporated, slowly stir in the white wine as you stir to avoid lumps.
• Add the garlic powder and ground black pepper.
• Turn heat up to medium high and stir so the mixture is very hot, but not boiling.
• Add the sour cream and stir briskly. The lumps will dissipate as you continue to cook the sauce.
• Stir in the brie pieces; turn heat down to medium low.
• Add in the parsley and sauteed mushrooms and onions.
• Continue to heat the sauce, stirring occasionally until all lumps are removed.
• At this point, you can either create your crepes or use your prepared crepes. I made my crepes while my sauce softly simmered.
• Place one slice of prosciutto on the crepe.
• Place four spears of asparagus on the crepe. Roll up the crepe.
• Top with the sauce.
• Serve and enjoy!

Steps:

• In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7-in. baking dish., In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• For crepes, combine flour, milk, egg, thyme and salt.
• Beat until blended.
• Spray a 6-inch skillet with nonstick spray coating.
• Preheat skillet; then remove skillet from heat.
• Pour in 2 tablespoons batter.
• Lift and tilt skillet to spread batter.
• Return to heat; brown on one side only.
• Invert skillet over paper towels; remove crepe.
• Repeat with remaining batter.
• For sauce heat carrot, leek, and water to boiling.
• Reduce heat; cover and simmer 5 minutes.
• Do not drain.
• Combine milk, cornstarch, salt, and pepper.
• Stir into vegetable mixture.
• Cook and stir until thickened and bubbly.
• Stir in sherry and 1/2 cup of the cheese until melted.
• For filling, combine ham and asparagus and 1 cup of the sauce.
• Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe.
• Roll up.
• Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
• Spoon remaining sauce over crepes.
• Cover; bake in a 375 degree F.
• oven 25 minutes or until hot.
• Sprinkle with remaining cheese.
• Bake, uncovered, 5 minutes more.

Steps:

• Use either fresh OR tinned asparagus spears- if using'fresh', cook in boiling salted water for about 10 minutes or steam until tender.
• Arrange 2 asparagus spears, grated cheese and slices of avacado on one half of each crepe.
• Fold the other half of each crepe over the top of the filling.
• Place in lightly greased pan and cook each side of filled crepe over moderate heat until the inside filling is heated and the ouside of the crepe is lightly crisped.