Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

--------------------------FILLING-------------------------------
24 Slender asparagus stalks

CREPES: Combine flour salt in mixing bowl. Make a well in the
centre pour in the soymilk oil. Beat till smooth. Heat a 6 or
7-inch skillet. when hot, pour in 1/4 c of batter tilt skillet till
it's evenly coated. Cook over moderate heat till lightly browned on
the bottom. Flip brown the other side. Remove 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 garlic saute over
moderate heat till onion is golden. Add mushrooms cover. Cook
till the mushrooms are limp juicy. Sprinkle in the flour stir
till it disappears. Slowly pour in the soymilk, stirring. Bring to
a simmer, then stir in the dill tarragon. Cook at a simmer till
the sauce thickens. Stir in the lemon juice season to taste. Remove
from heat cover.

FILLING: Trim about 1/2-inch of the asparagus stalks scrape off any
tough looking skin. Cut stalks in half steam till tender crisp.

ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe,
letting the tips protrude from the top 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 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.

From "Vegetarian Celebrations," by Nava Atlas Posted by Hilde Mott
2/14/95 Submitted By HILDE MOTT On 02-15-95

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