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Asparagus and Wild Mushroom Crepes

Asparagus and Wild Mushroom Crepes

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Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 60 minutes

Cook Time: 75 minutes

Ingredients: Add ingredients to List

Asparagus and Wild Mushroom Crepes
20 oz asparagus
1 tablespoon Unsalted butter
8 oz Wild mushrooms, cleaned, stems discarded, sliced
1 each Small onion, chopped
1/2 teaspoon Salt
11/4 cup Low sodium vegetable broth
1/4 cup Heavy cream
1/4 teaspoon Black pepper, freshly ground
1 tablespoon lemon juice
3 tablespoon Chopped fresh parsley
12 each Crepe, cooked
1 whole lemon, cut into slices

directions:

Asparagus and mushrooms have a natural affinity for one another. This recipe can be made with standard domestic mushrooms, but try the recommended assortment of wild mushrooms for a variety in taste and texture.
1. Place a steamer basket or colander in a large pot. Add 2 inches of water. When water boils, lay asparagus in basket. Reduce to a simmer, cover, and steam asparagus until almost fork-tender, about 8 minutes. Alternately, place asparagus in a glass microwave-safe pan. Cover with plastic wrap and cook on high for 4 minutes. Remove asparagus to bowl of ice water, to stop cooking. Cool, drain, and set aside.
2. In a large saute pan, melt butter and add mushrooms, onion, and salt. Saute until mushrooms and onion are lightly browned, about 4 minutes. Whisk in broth, cream, and pepper. Bring to a boil. Reduce sauce at a low boil until it has the texture of half and half, about 4 minutes. Remove from heat.
3. Cut 1 1/2-inch tips off 12 asparagus stalks and set aside. Chop remaining stalks into 1/4-inch and smaller pieces (may be done in a food processor). Add to sauce with lemon juice and stir to thoroughly combine. Stir in parsley and adjust salt and pepper as desired.
4. Preheat oven to 300 F. Lightly spray a 9-by-13-inch pan with vegetable spray. To assemble, place a crjpe on work surface. Spoon about 2 Tbsp. asparagus-mushroom mixture in the middle. Roll up crepe loosely in a cigar shape and place in pan. Repeat with remaining crepes. (Crepes may be prepared in advance up to this point and refrigerated.) Warm in oven at 300 F until heated through, 10 to 15 minutes.
5. Serve two crepes per person, topped with a spoonful of sauce, an asparagus tip on each crepe, and a lemon wedge, if using.
Suggestion: For wild mushrooms, use shiitake or cremini, stemmed and sliced.
Source: Hannaford fresh Magazine, May - June 2008

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Quantity Ingredients  
20 oz asparagus  
1 tablespoon Unsalted butter  
8 oz Wild mushrooms, cleaned, stems discarded, sli  
1 each Small onion, chopped  
1/2 teaspoon Salt  
11/4 cup Low sodium vegetable broth  
1/4 cup Heavy cream  
1/4 teaspoon Black pepper, freshly ground  
1 tablespoon lemon juice  
3 tablespoon Chopped fresh parsley  
12 each Crepe, cooked  
1 whole lemon, cut into slices  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 255 kcal (12%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 11 g (55%)
Cholesterol 58 mg (19%)
Sodium 882 mg (36%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 6 g (24%)
Protein 13 g (21%)
Vitamins
Vitamin A 1904 IU (38%)
Vitamin C 12 mg (20%)
Minerals
Calcium 194 mg (3%)
Iron 11 mg (18%)
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