-
1
Boil the potatoes until tender. Meanwhile take a large bowl and put inside chickpeas flour. Gently combine adding water a bit at a time, 4 tablespoons of oil and half a teaspoon of sea salt. Whisk until you get a smooth, lumpless batter. Let it rests for half an hour at least.
-
2
Clean and rinse the asparagus. Remove the white stalks. Bring to a boil enough water (add salt) to simmer the vegetables for five minutes.
-
3
After the rest, take the chickpeas batter and a non-sticking pan (ours was a 15 cm square one). Brush the bottom of the pan with some drops of oil. Pour the batter in the hot pan (temperature must be high). We used 1/4 cup batter for each crepe (60 grams). The crepe starts to bubble up (see image above, right). When the bubbles come wider (picture above, on the left) turn the crepe upside down, gently. Cook two minutes per side or until the crepe easily comes off. Repeat for 16 times. Mix the batter very well before picking up a new cup.
-
4
When you have got all of the crepes, divide each asparagus in two parts. Set aside the upper parts of the asparagus for later. Place the lower parts of the asparagus in the food processor glass, together with boiled potatoes, 4 tablespoons of olive oil and a couple of pinches of salt. Process until you get a creamy texture. It should be better not to put the potatoes in the blender, as they get gluey. If you have enough time, mash the potatoes and blend the asparagus separately. Then combine everything.
-
5
Spread a couple of tablespoon of potatoes-asparagus puree on each crepe. Lay down two asparagus tips on the puree. Season with a drizzle of oil, freshly ground black pepper and grated Parmigiano cheese (or other cheese to your taste). Fold the crepe and place it into a greased bake tin.
-
6
Sprinkle grated parmesan on the crepes surface. Add a drizzle of oil. Bake in preheated oven to 200u00b0C for 10 to 15 minutes, until the parmesan gets brown. Meanwhile make the sauces: surely it has some potatoes-asparagus puree left (we arranged for this by giving you bigger quantity in the list of ingredients!). Take a hand blender. Place the puree in the glass of the blender; add 4 tablespoons of olive oil and squeeze half a lemon. Process until you get a kind of vegetable mayonnaise. If you want a more liquid texture, add more oil or a bit of water: taste it and make as you like for better.
