Asparagus Filling

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These ingredients are:
peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

To be used as a filling with the Basic Crêpe Batter. Other filling options for crêpes are: Roasted Vegetable Filling and Mushroom Filling.

Ingredients

Preparation

Place asparagus and water in a saucepan. Cover and cook for 4 minutes over medium heat. Add the heavy cream and rice flour and simmer for another 2 minutes until thickened. Add green onion and garlic to the asparagus. Season with salt, pepper and lemon juice.

This filling is also delicious with seafood. Try adding cooked shrimp or crab.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: Sound Consumer, March 2010

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More about: asparagus, cream

Comments

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Don't add the lemon!

I have only made a few PCC recipes but this one was kind of a flop. Adding the lemon juice to the milk causes it to curdle and separate and the rice flour was grainy and did not thicken the milk. I had to rinse the sauce off the apspargus and throw it out and make my own white sauce with flour and cream and a little cheese. The asparagus should be cooked seperately and added once the sauce is done. It is hard to mix when the asparagus is mixed in. I swapped out about a quarter cup of the flour for the crepes with buckwheat flour and that was a nice touch but don't add the lemon to the sauce and uing the rice flour was unsuccessful.

Thanks for the input! Sorry for the inconvenience.

DebL, thanks for sharing your concerns (and the tip about buckwheat flour). We're reviewing the recipe with the chef now to see whether we can make useful adjustments. Apologies that you ran into trouble -- hope your meal was delicious in the end.

Cheers,
Karen Gaudette

Recipe has been updated

Thanks to DebL's comment, we discovered this recipe requires heavy cream to properly set, not half-and-half as originally listed. Please adjust accordingly, and enjoy!

Happy cooking,
Karen G.

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