Asparagus and Prosciutto in Crepes
For the crepes 
1 cup (125g) all-purpose flour 
3 eggs, well beaten 
2 tablespoons melted butter 
1 1/2 cups (350ml) milk 
1 tablespoon extra vergine olive oil 
1/4 teaspoon salt 

For the filling 
3 pounds (1.5 kg) asparagus, washed and trimmed 
12 slices prosciutto di Parma 
12 chives 
2 tablespoons butter, melted 
4 tablespoons Parmigiano or Grana 

Preparation time: 
20 minutes 
Cooking time: 
30 minutes Italians use cr?pes for savory recipes in place of pasta. The cr?pes can be cooked ahead of time. This recipe can be served as an elegant antipasto for 12 or as a first course for 4-6. 

1. Sift the flour and salt into a bowl. Combine the eggs, and the milk in a separate bowl and beat with a wire whisk or an egg beater. Slowly add the liquid mixture to the flour using the whisk. The batter should be smooth and free of lumps. Cover the bowl with plastic wrap and let it stand for at least an hour. 
2. Cook the asparagus according to the directions on introductory page. Allow to drain thoroughly and divide into 12 equal bunches. There should be at least 3 asparagus per cr?pe. 
3. When you are ready to make the cr?pes, melt the butter and add it to the batter. Beat thoroughly with the whisk. The batter should have the consistency of heavy cream. If the batter appears to be too thick add a little milk and beat again. 
4. Heat a heavy seasoned cast-iron skillet or a non-stick frying pan and grease it lightly with a paper towel dipped in the oil. When the pan is hot, pour a small ladleful of batter into the pan. Tip the pan to allow the batter to spread out evenly and cover the bottom of the pan. When the cr?pe begins to pull away from the side of the pan, flip it over, cook briefly and remove to a plate. Do not overcook the cr?pes. They should be pliable, not crisp. Repeat the process until the batter is finished, beating the batter from time to time. The cr?pes, covered with wax paper or a dish towel, may be refrigerated for later use. 
5. Place a slice of prosciutto, an asparagus bunch, a chive, a few drops of melted butter and a sprinkling of Parmigiano or Grana on each cr?pe. Roll up each individual package. Arrange in a buttered oven dish, sprinkle with more cheese and drizzle with the rest of the butter. Bake in a hot oven for 10 minutes.