EASTER MENU: Sacchettini with Asparagus

These sacchettini with asparagus can be the show stopper of your Easter  lunch!

INGREDIENTS for the crepes 

2 eggs
400 gr milk
200 gr flour 
Nutmeg and pepper
Pinch of salt 

INGREDIENTS for the filling 

200 gr green asparagus 
150 gr ricotta cheese 
1 mozzarella cheese
4 tablespoons of béchamel souse 
50 gr of grated Parmesan cheese 
Garlic to cook the asparagus
Extra virgin olive oil
Chives and kitchen twine to close the sacchettini

Bake for 10 min at 180*