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Asparagus Creps
with Creamy Sauce
Recipe By :Dottie
Categories : Chicken/Poultry/Eggs
8 Injera -- recipe in the recipe
room!
Creamy Sauce (below)
16 asparagus spears -- trim tough ends and cut to 6 " long
Cooking spray
6 eggs -- hard boiled and chopped
Creamy Sauce
3/4 cup heavy cream
3/4 cup water
2 teaspoons guar gum (optional for thickening)
1/4 teaspoon pepper
3/4 cup shredded swiss cheese
3 Tablespoons grated Parmesan cheese
3 Tablespoons lemon juice
This works better if you make
the Injera the day before and let refrigerate
overnight. Make sauce and keep warm.
Cook asparagus in a little boiling, salted water for about 5
minutes or
until just tender. Spray a 9x13 cake pan with Pam and set aside.
Mix the eggs and 1/2 cup of the
creamy sauce gently.
Spoon the egg mixture evenly over asparagus on each Injera. Roll
up and
place in prepared pan.
Pour remaining Creamy Sauce over all.
Bake in preheated 350F oven about 20 minutes.
For Cream Sauce:
Blend together milk, guar gum and pepper with a whisk.
In saucepan over medium heat, cook, until mixture boils and is
smooth and
thickened(if using gum -if not, let boil 2 minutes). Remove from
heat. Stir
in cheeses until melted. Stir in lemon juice.
(serves 4 with 2 each, 8 with
1 each)
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1468 Calories (kcal);
121g Total Fat; (73% calories from fat); 73g Protein; 27g Carbohydrate;
1456mg Cholesterol; 911mg Sodium |
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