Tart Of Crepes With Asparagus

Preparation:

Preparation: Beat the eggs in a bowl with a pinch of salt, add the flour and, little by little and always mixing carefully with a whisk, add the milk. Let the batter rest for half an hour. Put a 15 cm diameter non-stick pan on the heat, brush it with butter and, off the heat, pour in the amount of batter needed to form a thick layer. Put the pan back on the heat and cook the crepe on both sides. Repeat the same operations until all the batter is used. Peel, wash and cut the asparagus into chunks, boil them for 10 minutes in boiling salted water, drain and blend them with the cream. Melt 30 g of butter in a saucepan over low heat. Add the celery, carrot and shallots peeled and finely chopped. Let them brown for a few moments, then sprinkle with flour. Mix well, add the cream of asparagus, salt and pepper and continue cooking for another twenty minutes. Line a round baking dish with slightly high edges with baking paper. Spread a thin layer of asparagus sauce on each crepe, which you will fold in half. Place two crepes on the bottom of the mold, sprinkle them with half of the Parmesan. Cover with two more crepes, then repeat the same operations until all the ingredients are used up. Finish the preparation by sprinkling with grated cheese. Close the pan with cling film and put it in the fridge. Remove the dish from the refrigerator a couple of hours before serving. After about an hour and a half, put it in the oven (which you'll have heated to 180 degrees) for about thirty minutes. Let the pie cool for a few minutes. Lifting the baking paper, turn it out onto a serving plate and serve cut into wedges.