California Asparagus and Mushroom Filled Crepes

1 Bring a large sauté pan of salted water to a boil over high heat. Add the asparagus and cook until tender crisp, about 2 minutes. Transfer the asparagus to a colander, refresh under cold running water to stop the cooking, and drain well. Set aside.

• 2 In a medium sauté pan, melt 1 tablespoon of the butter over medium high heat.Add the mushrooms and cook until the moisture they release has evaporated and the mushrooms are golden brown. Set aside.3 In a medium saucepan, melt the remaining 2 tablespoons of butter over medium high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.4 Add the flour and cook, stirring, until light golden brown, about 2 minutes. Add the stock; bring to a boil, stirring briskly, and cook until thickened, about 1 minute.5 Remove from the heat. Add the cream and ¼ cup Gruyere cheese, whisk until smooth. Season to taste with salt and pepper; set aside.6 Preheat oven to 350° F. Butter a 13 x 9-inch baking dish; set aside. To assemble crepes: Place 2 tablespoons of the cheese sauce down the center of a crepe and top with a spoonful of the cooked mushrooms.7 Arrange 3 asparagus spears down the center of the crepe so that the tips extend just beyond the edge of the crepe. Roll up and place, seam side down, in the prepared baking dish. Repeat with the remaining crepes, sauce and filling.8 The crepes should fit snuggly in the dish. Sprinkle the remaining ½ cup grated Gruyere over the tops of the rolled crepes.9 Bake, uncovered, until the crepes are warmed through and the cheese has melted, about 12-15 minutes. If you prefer a browner top, place under a heated broiler just until golden brown. Serve immediately. Serves 4 (2 crepes per serving)
• Source: California Asparagus Commision