Asparagus Cordon Bleu Crepes

Ingredients

• 8 basic crepes
• 1 1/2 lbs. fresh asparagus
• boiling salted water
• 8 thin slices cooked ham
• Dijon mustard
• 8 slices Swiss cheese
• 2 tomatoes, peeled, seeded, chopped
• Chopped parsley
• fresh tarragon
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon fresh tarragon
• 1/2 teaspoon salt, or to taste
• pepper
• 1 1/2 cups half and half, or evaporated skim milk
• 1/2 lb. sauted mushrooms

Method

• Prepare crepes; set aside. Preheat oven to 375F. Trim asparagus spears. In a large saucepan, cook asparagus spears in boiling salted water until crisp-tender. Shock cold in ice water to stop cooking. Drain and dry with paper towels.
• Place a slice of ham on each crepe. Spread ham slice with mustard. Top with a slice of cheese, asparagus spears and tomatoes. Sprinkle with parsley and tarragon, as desired. Roll up crepes and place in a 13 x 9 baking dish placing crepes seam side down.
• In a medium saucepan, melt butter. Blend in flour, tarragon and salt and pepper. Make a roux and cook until mixture smells like a cooked biscuit (do not brown). Slowly stir in half & half. Stir constantly over medium high heat until mixture thickens and bubbles. Stir in mushrooms and taste for correct seasoning.
• Pour sauce over crepes in baking dish. Bake 25 minutes or until heated through.

Notes

• Description:
• "An elegant and delicious take on using crepes.......much can be done
• ahead of your guests' arrival."
• SERVINGS: 8
• SOURCE: Adapted from Pat Jester's Brunch Cookery