Asparagus and Cheese Spirals Recipe

Ingredients

Serve 4

• 1 quantity Crepes (refer recipe)

 Filing:

• 14 oz/400 g fresh spinach leaves, stalks removed

• 1 lb/500 g tender asparagus spears

• 3/4 cup/180 g creamy goat cheese

• 1 cup/250 g Ricotta cheese

• salt to taste

• 1/8 tsp freshly grated nutmeg

• 2/3 cup/150 ml light/single cream

• 1 tbsp butter, cut up

• 3/4 cup/90 g freshly grated Parmesan cheese

Method:

1. Prepare the crepes.

2. Filling: Cook the spinach and asparagus in salted boiling water until tender. Drain and chop finely.

3. Mix the spinach, asparagus, goat cheese, and Ricotta in a large bowl. Season with salt and nutmeg.

4. Spread the filling over the crepes and carefully roll up. Cut each crepe into 1 inch (2.5 cm) slices.

5. Butter a baking dish. Place the slices of crepe in the baking dish.

6. Drizzle with the cream, dot with the butter, and sprinkle with the Parmesan.

7. Bake for 15 minutes, or until browned. Serve hot.