Ingredients for 12 servings

Ingredients for the filling:
- 9 Ginos white asparagus,
- 100 g Ginos Salmon cream.

Ingredients for Parmesan cream:
- 1 l of cream,
- 80 g Ginos White Roux,
- 100 g Parmesan cheese.

Ingredients for the batter:
- 3 eggs,
- 170 g flour,
- 400 ml whole milk,
- 1 pinch of salt,
- Chives to taste.

Directions for turnovers:
1. Using an electric mixer blend all the batter ingredients until you obtain a soft and homogenous dough.
2. Grease a pan with a diameter of 15 cm and pour the dough proceeding as for the preparation of crepes.
3. Cut the asparagus into chunks of 2 centimeters.
4. Place a tablespoon of Salmon Grancrema in thge middle of each dough disk, add a bit of asparagus and some finely chopped chives.
5. Fold dough over filling and tie with a drizzle of chives. Browning the turnovers in oven for at least 10 minutes at 180°C.

Directions for Parmesan cream:
1. Bring the cream to boil, add the White Roux and stir until thicken, add the parmesan and salt to taste.
2. Serve the turnovers with Parmesan cream previously placed at the center of the plate.