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1
To make crepes: Blend milk, matzo meal, eggs, oil and salt in a blender until smooth.
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2
Let batter stand 30 minutes.
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3
Stir batter before using.
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4
Lightly brush a 10 inch skillet with oil and heat over moderately high heat until hot but not smoking.
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5
Holding skillet off heat, pour in 1/3 c.
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batter, tilting and rotating pan to coat bottom.
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Return skillet to heat and cook crepe until top is set and edge and bottom are golden, about one minute.
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8
Remove skillet from heat and loosen edge of crepe with a spatula.
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Release crepe onto a plate.
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Repeat until all the batter is gone.
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11
Put oven rack in middle position and preheat oven to 350 degrees F.
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12
To make filling: cook asparagus in a wide 4 to 5 quart pot of boiling salted water, uncovered, until just tender (about 5 minutes).
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13
Transfer asparagus with a slotted spoon to a butting board to cool.
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14
Cut off and reserve tips, then finely chop stalks.
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15
Stir together cottage cheese, chopped stalks, dill, egg, pepper and salt.
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Assemble blintzes: Put 1 crepe, paler side up, and spread a scant 1/3 c.
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of filling in a horizontal line just below center of crepe, leaving a 3/4 inch border at each end.
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Fold in sides of crepe over ends of filling, then beginning at bottom, roll up to enclose filling.
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Transfer, seam side down, to a lightly buttered 15 by 10 inch shallow baking pan.
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Fill and transfer remaining crepes in same manner.
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Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes.
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Make topping just before blintzes are ready to serve: heat butter in a 10-12 inch skillet over moderate heat until foam subsides.
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Add scallions and cook, stirring until tender, about 5 minutes.
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Stir in asparagus tips, salt, and pepper and cook, stirring until aspargus is heated through, 1 to 2 minutes.
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Remove from heat and stir in dill.
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26
Spoon topping over blintzes.
