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This recipe taught me a lesson.  A lesson in patience, a lesson to keep trying.  Nothing I did, (on the computer) seemed to be working.  Nothing.  This picture only took me 10 minutes to download.  Why?  I have no idea….but I must have done something wrong…dang!! (p.s. I hope my laptop is not dying???  Mercy!)

The other thing this recipe taught me….simmer the asparagus in boiling water for 1 minute first.  I did not do that,  therefore, the baking took longer, and still the asparagus could have been a tad bit more cooked.   What can I say…it was just one of those days!

The good news is that is was mighty tasty.  And this turned out to be a great way to use up the leftover Roasted Tomatoes Sauce from the Chicken in Roasted Tomato Sauce Recipe.

2 – 2 1/2 cups leftover roasted tomato sauce

8 fresh asparagus, ends trimmed


1 cup dripped yogurt (drip for 48 hours)

3 Tblsp. Basil Pesto

1/2 – 2/3cup Parmesan cheese

1 large bunch of fresh spinach, lightly steamed, drained, and remove any excess water using a towel to wring up the spinach.  Frozen spinach would be fine too.

salt and pepper to taste


recipe for 8 crepes, can be found here.

Grated Swiss Gruyere Cheese

I make the crepes ahead of time, then transfer to a plate, covered in plastic wrap.

In a bowl, combine the spinach, yogurt cheese, Parmesan cheese, pesto, salt and pepper.  The mixture should be quite thick.

Wash and trim the ends off of the asparagus.  Add 8 asparagus to boiling water, and cook for one minute, then drain and set aside to cool.

To the crepe, add the spinach/pesto mixture, spreading out.  Then place one asparagus on top.

Roll up and place into a baking dish.  Preheat the oven to 350 degrees.

Then spoon over the leftover Roasted Tomato sauce, and cover with a generous amount of grated Swiss Gruyere Cheese.  Bake for 30-40 minutes, covered in foil.  Let rest 5 minutes before serving.


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