Handkerchiefs With Asparagus

Preparation:

Preparation: Mix the eggs, a level teaspoon of salt, 20 cl of water and the milk in a bowl with a whisk. Let the crepe batter rest for about half an hour. Take a ladleful of batter, pour it into a preheated 18cm pan greased with butter, tilting it to distribute the mixture. Cook thirty seconds per side, then place the crepe on a plate and cover with another overturned plate. Proceed in the same way for the others. They must be very thin. Clean the asparagus by removing the stems. Rinse them, then keep the tips aside and cut the rest into slices. Boil them for 15 minutes in salted water, drain them and boil the tips for 6 or 7 minutes. Blend the well-drained rounds of asparagus and add the eggs, a little salt, a spoonful of parmesan and the ricotta. Cook the cream over low heat in a saucepan with the butter. Mix with a whisk until you get a semi-thick cream. Stuff the crepes with the cream and the asparagus tips cut in half lengthwise.