Asparagus and Ham Crepes

This makes a wonderful brunch dish, served with fruit or green salad and muffin.  It can be made ahead of time and baked just before serving.

Asparagus and Ham Crepes

24 fresh asparagus spears, trimmed

8 thin slices of deli ham

8 slices Swiss cheese

Mushroom Cheese Sauce:

3 T butter

3 T flour

1 t. chicken bouillon

1 cup water

1/4 cup shredded cheddar cheese

1/3 cup half and half

1 (4oz) can mushroom stems and pieces, drained (I prefer to saute fresh mushrooms)

1 T minced chives

8 pre-made crepes

In a large skillet, bring 1/2 inch water to a boil.  Add asparagus, cover and cook for 3 minutes.  Drain and immediately place in ice water.  Drain and pat dry.

On each crepe layer a slice of ham, Swiss cheese and 3 asparagus spears.  Roll up and place in a prepared baking dish.

In a saucepan melt butter.  Stir in flour and bouillon.  Gradually, stir in water.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Reduce heat, stir in cheese until melted.  Stir in half and half, mushrooms and chives.  Pour over crepes.  Bake uncovered at 350 for 20-25 minutes until heated.