ASPARAGUS CREPES WITH MUSHROOM DILL-SAUCE

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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008