ASPARAGUS CREPES WITH MUSHROOM DILL-SAUCE

Servings: 2
Ingredients:

-----------------------------------CREPES-----------------------------------
1/2 c  Whole wheat pastry flour
1/4 ts Salt
3/4 c  Soymilk
1 ts Safflower oil

———————————–SAUCE———————————–
1 tb Margarine
1 sm Onion, quartered and thinly
– sliced
1 ea Garlic clove, minced
1 c Small white mushrooms, slice
1 tb 1 ts flour
3/4 c Soymilk
2 tb Fresh minced dill
1/2 ts Dried tarragon
2 ts Lemon juice
Salt and pepper to taste

———————————-FILLING———————————-
24 ea Slender asparagus stalks

CREPES: Combine flour and salt in mixing bowl. Make a well in the
centre and pour in the soymilk and oil. Beat till smooth. Heat a 6 or
7-inch skillet. when hot, pour in 1/4 c of batter and tilt skillet till
it’s evenly coated. Cook over moderate heat till lightly browned on
the bottom. Flip and brown the other side. Remove and set on a plate.
Repeat with the rest of the batter, you should have 6 crepes.
SAUCE: Heat margarine in a small pot. Add onion and garlic and saute over
moderate heat till onion is golden. Add mushrooms and cover. Cook
till the mushrooms are limp and juicy. Sprinkle in the flour and stir
till it disappears. Slowly pour in the soymilk, stirring. Bring to
a simmer, then stir in the dill and tarragon. Cook at a simmer till
the sauce thickens. Stir in the lemon juice and season to taste.
Remove from heat and cover.
FILLING: Trim about 1/2-inch of the asparagus stalks and scrape off any
tough looking skin. Cut stalks in half and steam till tender crisp.
ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe,
letting the tips protrude from the top and overlapping the halved
stalks in the centre if necessary. Spoon a very small amount of
sauce over the asparagus. fold one end of the crepe in towards the
centre and overlap the other end over it. Arrange the crepes, folded
side down, in an oiled, shallow baking dish. Spoon remaining sauce
evenly over the crepes. Bake in a preheated 350F oven until just
heated through. Serve at once.

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