Whisk the eggs with flour and a pinch of salt. Remove all the flour lumps. Pour the milk in a thin stream and whisk to incorporate. Cover the bowl with cling film and put it in the fridge for about one hour.

Clean the asparagus and remove the woody ends. Cook them in a pot of boiling salted water until soft.

Remove them from the pot, pass them under cold water and set aside 8 tips.

Blend the asparagus into a purée, then add it to a bowl with the ricotta, the coarsely chopped mint leaves, the grated Pecorino, and the zest of half an organic lemon. Season with salt and black pepper to taste. Now taste it: it should have a faint smell of lemon and be savoury enough from the cheese and salt. Should it be too bland, add more grated cheese. Set aside.

Pour the crespelle batter into the pan and swirl to cover it with a thin layer. Cook for 2 to 3 minutes until the crespella becomes golden brown on the edges, then flip it with a spatula flip and also cook on the other side for one more minute.

Move the first crespella onto a plate and prepare the second one. You should get 8 crespelle. Set aside.

Melt the butter in a saucepan on medium heat. When melted, spoon in the flour and whisk for a few minutes until golden and toasted.

Pour in the cold milk in a thin stream, stirring constantly to avoid lumps.

Let on medium-low heat until thickened and season with a good pinch of salt, black pepper and grated nutmeg to give the béchamel a delicately spiced smell.

Spread each pancake with the asparagus and ricotta filling: roll them up as cannelloni or fold them as a handkerchief - first in half, then in half again.

Arrange the crespelle in a baking dish.

Drizzle the crespelle with the béchamel sauce, then decorate each one with a cooked tip of asparagus, chopped pistachios and a drizzle of olive oil.

Eat the crespelle hot just out of the oven or, even better, warm them the day after with a dash of milk.

Before serving, decorate each crespella with a few mint leaves and an asparagus tip, sliced in half.