Asparagus Rolled in Herb Crepes

• 12 herb crepes
• 2 pounds asparagus
• Salt
• freshly ground pepper
• 1/2 cup (2 ounces) grated gruyere cheese
• 2 tablespoons chopped chives
• 2 tablespoons extra virgin olive oil
• 3 tablespoons freshly grated Parmesan

1. Preheat the oven to 375 degrees.
2. Butter or oil two baking dishes.
3. Steam the asparagus until tender, about five minutes.
4. Divide into 12 portions, and place a portion on each crepe.
5. Sprinkle with salt, pepper, gruyere and chives.
6. Roll up and place in the prepared baking dishes.
7. Sprinkle the Parmesan over the crepes, and drizzle on the olive oil.
8. Bake 15 to 20 minutes until bubbling; the edges of the crepes should be just beginning to crisp.
9. Serve hot.

crepes, asparagus, salt, freshly ground pepper, gruyere cheese, chives, extra virgin olive oil, freshly grated parmesan

Taken from cooking.nytimes.com/recipes/1013645 (may not work)