Perfect springtime supper, or even for a lazy brunch, these chicken and asparagus crepes and easy to make, and delicious to eat! Serve with a side of fresh fruit.
Adapted from foodnetwork.com
tablespoons unsalted butter, plus more for the dish
cups shredded rotisserie chicken
cups ricotta cheese
cup grated parmesan cheese, plus more for serving
cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
store-bought crepes (about 9-inches each)
pound asparagus, trimmed and cut into pieces
cup low-sodium chicken broth
teaspoon finely grated lemon zest
Preheat the oven to 425°F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.