Chicken and Asparagus Crepes

• 3 tablespoons unsalted butter, plus more for the dish
• 2 1/2 cups shredded rotisserie chicken
• 1 1/2 cups ricotta cheese
• 3/4 cup grated parmesan cheese, plus more for serving
• 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
• Kosher salt and freshly ground pepper
• 8 store-bought crepes (about 9 inches each)
• 1 shallot, sliced
• 1/2 pound asparagus, trimmed and cut into pieces
• 3/4 cup low-sodium chicken broth
• 1 teaspoon finely grated lemon zest

1. Preheat the oven to 425 degrees F. Butter a large baking dish.
2. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
3. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.
4. Place the crepes, seam-side down, in the baking dish.
5. Cover with foil and bake until the filling is hot, about 15 minutes.
6. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat.
7. Add the shallot and cook until it softens, about 1 minute.
8. Add the asparagus and cook until just tender, about 3 minutes.
9. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes.
10. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
11. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
12. Per serving: Calories 405; Fat 24 g (Saturated 14 g); Cholesterol 115 mg; Sodium 984 mg; Carbohydrate 19 g; Fiber 1 g; Protein 26 g
13. Photograph by Antonis Achilleos

unsalted butter, rotisserie chicken, ricotta cheese, parmesan cheese, fresh herbs, kosher salt, crepes, shallot, chicken broth, lemon zest

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-asparagus-crepes-recipe.html (may not work)