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Recipes - and - RecipesFor filling
1 lb medium asparagus, trimmed
3 cups small-curd cottage cheese
1/4 cup finely chopped fresh dill
1 large egg, lightly beaten
1/2 teaspoon black pepper
1/4 teaspoon salt
For topping
1/4 cup butter
1 or 2 bunches green onions, trimmed and cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh dill
Preheat oven to 350°F.
Make filling:
Cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer asparagus with a slotted spoon to a cutting board to cool. Cut off and reserve tips, then finely chop stalks.
Stir together cottage cheese, chopped stalks, dill, egg, pepper, and salt.
Assemble crepes and bake, covered with foil, until filling is hot, 30 to 35 minutes.
Make topping just before blintzes are ready to serve:
Heat butter in a 10- to 12-inch skillet over moderate heat until foam subsides. Add scallions and cook, stirring, until tender, about 5 minutes. Stir in asparagus tips, salt, and pepper and cook, stirring, until asparagus is heated through, 1 to 2 minutes. Remove from heat and stir in dill. Spoon topping over crepes.
Makes approx 12
Drizzle of hollandaise is great on this.
Siety Koopal
Arbour Breeze Bed & Breakfast ,
Niagara-on-the-Lake, Ontario
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