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1
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 nonstick 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 cup batter, immediately tilting and rotating skillet to coat bottom.
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6
(If batter sets before skillet is coated, reduce heat slightly for next crepe.)
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7
Return skillet to heat and cook crepe until top is set and edge and bottom are golden, about 1 minute.
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8
Remove skillet from heat and loosen edge of crepe with a flexible heatproof spatula.
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9
Quickly invert skillet over a plate to release crepe.
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10
Make 11 more crepes in same manner, brushing skillet lightly with oil for each and stacking crepes on plate as cooked.
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11
Put oven rack in middle position and preheat oven to 350F.
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12
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 cutting 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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16
Put 1 crepe, paler side up, on a work surface and spread a scant 1/3 cup of filling in a horizontal line just below center of crepe, leaving a 3/4-inch border at each end.
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17
Fold in sides of crepe over ends of filling, then, beginning at bottom, roll up to enclose filling.
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18
Transfer, seam side down, to a lightly buttered 15- by 10-inch shallow baking pan.
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19
Fill and transfer remaining 11 crepes in same manner.
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20
Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes.
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21
Heat butter in a 10- to 12-inch skillet over moderate heat until foam subsides.
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22
Add scallions and cook, stirring, until tender, about 5 minutes.
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23
Stir in asparagus tips, salt, and pepper and cook, stirring, until asparagus is heated through, 1 to 2 minutes.
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24
Remove from heat and stir in dill.
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25
Spoon topping over blintzes.
