Crespelle Cake with Asparagus

Crespelle

• 30 gms – 2 tbsp butter melted
• 165 gms – 1 1/3 cups flour
• 350 ml – 1 ½ cups milk
• 2 eggs
• 1 pinch salt

Layering/Filling

• 20 to 24 asparagus cleaned
• 1 tbsp onion chopped
• 2 tbsp extra virgin olive oil
• 60 ml – ¼ cup white wine
• salt and pepper to taste
• 750 ml – 3 cups béchamel sauce
• 100 gms – 3.5 oz. Stracchino cheese roughly chopped
• 100 gms – 3.5 oz. Parmigiano Reggiano finely grated