Lemonade Prosecco Punch
There’s nothing like a refreshing drink after a hard day at work. Try our lemonade prosecco punch and put your feet up and enjoy within minutes!
This effortless yet elegant dish features whole wheat crepes filled with savoury pan-seared asparagus and tangy lemon ricotta. Makes a great breakfast or brunch served with a slice of prosciutto. The ricotta filling can be made in advance and kept in the fridge to save on prep time. This recipe can also be doubled with ease. Crepe batter can also be made in a blender to save on time.
Lemon ricotta filling
In a small bowl, combine the ricotta, Dijon, lemon zest, lemon juice, dill, salt and pepper. Set aside.
Crepes and seared asparagus
To serve
Add approximately 1/4 cup of the ricotta filling to the inside of each crepe. Top with 4-5 spears of asparagus, 1 piece of prosciutto (if using) and roll up. Serve immediately.
**if you’re using prosciutto, I recommend skipping the salt on the asparagus to prevent over seasoning.
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