servings : 4
Large head of butter lettuce (washed, patted dry)
24 spears of fresh asparagus (root end trimmed)
8 ounces cream cheese (or creamy goat cheese)
For Cucumber Tomato Vinaigrette:
2/3 cup My Brother’s Cucumber Tomato Salsa
1/3 cup olive oil
1/2 - 1 tablespoon dijon mustard
1 tablespoon shallots, finely chopped
To make vinaigrette: blend ingredients. Store in refrigerator until ready to use. Yields 1 cup.
To make crepes: Saute asparagus spears in olive oil 3-4 minutes. Place 3 spears inside of lettuce leaf, top with cheese. Roll up and tie off with a blade of fresh chive or snug together in serving dish so they remain rolled up. Drizzle with vinaigrette and garnish with freshly grated parmesan.(optional: warm vinaigrette slightly before serving).