Crespelle Cake with Asparagus

Crespelle

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

Layering/Filling

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