Chicken and Asparagus Crepes

                                               

2 1/2 cups shredded rotisserie chicken

1/4 cup store bought pesto

1 1/2 cups ricotta cheese

3/4 cup grated parmesan cheese, plus more for serving

1/4 cup chopped fresh herbs (such as parsley and basil)

Kosher salt and freshly ground pepper

8 store-bought crepes (about 9 inches each) (or make own)

1 shallot, sliced

1/2 pound asparagus, trimmed and cut into pieces

3/4 cup low-sodium chicken broth

1 teaspoon finely grated lemon zest

1. Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
2. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
3. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Chicken and Asparagus Crepes

3 tablespoons unsalted butter, plus more for the dish