Heat one tablespoon of extra virgin olive oil in a skillet, add the shaved asparagus and cook over medium heat for 2-3 minutes until soft. Transfer the asparagus into a bowl and set aside. Now add a tablespoon of butter to the pan and cook the peas for 2-3 minutes until soft.
For the vinaigrette:
In a small bowl, combine 2 tablespoons of extra virgin olive oil, the juice and zest from one lemon and a few pinches of salt.
To assemble:
Put one crepe on a plate, spread with ricotta and top with some shaved asparagus, peas, walnuts, basil leaves and a few spoonfuls of the vinaigrette. Buon appetito!
Notes
Active time is around 40 minutes, but note that the crepe mix need to chill in the refrigerator for an hour.
Recipe by Italicana Kitchen at https://italicanakitchen.com/prepare-beautiful-italian-aperitivo-sample-menu/