This is one of those super-easy recipes. Well, easy if you can figure out how to make a super-thin crepe without holes in it. But hey, I got a few perfect ones. And as long as you ahem are not needing to take pictures, it'll still taste good, right?
Combine ingredients in blender and blend on high until smooth. Scrape edges if necessary.
Walnut Sauce Recipe from New York Times (See Above)
Grill 1 1/2 pounds asparagus or steam over boiling water.
Grease a 6- or 7-inch nonstick pan on medium or medium-high until hot. (You want it to sizzle bread crumbs.) Pour just shy of 1/4 cup batter into pan. Gently tilt pan in all directions until the batter is thin and covers the entire area of the pan. Cook until batter is set and crepe is golden brown. Flip and brown the other side just a few seconds. Remove crepe to plate. Place 4 or 6 asparagus stems in the crepe, roll, and dress with walnut sauce and grated Pecorino cheese.
I have no excuse. The cauliflower was on super-duper sale. The asparagus? I just wanted it. That's the beauty of living on a budget. When I crave a food, we can buy it.
Also, my parents' anniversary is on Wednesday night. Because of my dad's work schedule, they won't have time to do anything special. So, I'll be fixing a lovely dinner for them on Wednesday night. Then Friday night, we'll be taking care of my grandmother; so dinner will be geared toward soft foods.
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