Description
On our farm this is called an exotic lunch.
Ingredients
- FOR THE CHEESE SAUCE:
- ¼ cups Butter
- 2 Tablespoons Flour
- 1 teaspoon Dijon Mustard
- 1-¼ cup Milk
- 1 cup Shredded Montery Jack (with Hot Peppers, For A Sauce With A Kick)
- Salt And Pepper, to taste
- FOR THE CREPES:
- 16 whole Thin Asparagus Spears
- 8 whole Prepared Crepes
- 8 slices Smoked Ham, Thinly Sliced
- 1 cup Shredded Monterey Jack Cheese (with Hot Peppers, If You Like That), Divided
Preparation
For the cheese sauce, melt butter in a medium saucepan. Whisk in flour and mustard; cook 1 minute. Slowly whisk in the milk; cook and stir until thickened. Remove from heat; add cheese, salt, and pepper. Stir until melted.
Blanch asparagus spears by dropping them in a pot of boiling water for 3-4 minutes.
Preheat oven to 400ºF. Assemble the crepes: Line each crepe with 1 ham slice, 2 asparagus spears, and 2 tablespoons shredded cheese. Roll up and place in a buttered 9×13 baking dish. Spoon sauce over crepes; sprinkle with remaining cheese. Bake uncovered for 25 minutes.
Note: see my recipe box for my recipe for crepes.
