My New Roots - Socca With Grilled White And Green Asparagus, Dill, And Feta

My second attempt at a recipe turned out much better than the fist.  I didn't completely botch any ingredients this time.

This recipe was amazing and may be one of the best dinners I have ever cooked.  I made it for my wife and her friend and we all loved it.  I haven't done much cooking with dill but I found the combination of the dill and feta to give a very unique and delicious flavor.

It proved difficult to find the white asparagus so my version used all green asparagus.

The recipe was pretty simple and straightforward.  Now that I know how it's done, I'm looking forward to trying it another time and making enough for more leftovers throughout the week.

Some tips for anyone attempting to replicate this recipe:

1. The socca crepes didn't actually fill the whole pan for me (though I only let it sit for 45 minutes before making, longer might have helped).  I'd recommend taking your large skillet and dropping down a little bit in size.
2. The recipe isn't very clear on the right timing for adding the balsamic vinegar.  I kept waiting for the onions in the pan to start getting dry but that never happened so I eventually had to just add the balsamic vinegar all at once and finish cooking them.  The onions may have ended up a bit overcooked.
3. I found the timing to be just about perfect to start making the socca and the asparagus (in a grill pan) at the same time.  As I was pulling crepes off the batches of asparagus were finishing and I was able to plate them right up.