Prosciutto Cotto and Asparagus Crespelle - Stefano Faita

Ingredients

• 4 large eggs
• ½ cup (125 ml) water
• 1 cup (250 ml) all-purpose flour
• ½ tsp (2.5 ml) salt
• Stefano extra virgin olive oil, for cooking the crêpes
• 8-10 slices (175 g) prosciutto cotto
• 1 cup (250 ml) Gruyère or aged Cheddar, grated
• Freshly ground black pepper, to taste
• 454 g (1 lb) asparagus spears, trimmed and cut in half widthwise
• ¼ cup (60 ml) unsalted butter
• ¼ cup (60 ml) all-purpose flour
• 1 cup (250 ml) chicken stock
• 1 cup (250 ml) milk
• 2 tbsp (30 ml) Dijon mustard
• Salt and freshly ground black pepper, to taste
• Chives, chopped (for garnish)