Herb Crêpe with Asparagus and Cheese Sauce (Whole-Wheat)

1 recipe Whole-Wheat Herb Crêpes
32 stalks asparagus

Cheese Sauce:
4 Tbsp. butter
4 Tbsp. flour, unbleached
½ tsp. sea salt
½ tsp. dry mustard
¼ tsp. pepper, freshly cracked
2 cups milk
1 cup Cheddar cheese, shredded

Preheat oven to 350°F (175°C).  Butter a shallow baking pan.

Wash asparagus in cold water then break stalks down as far as they are tender. Discard tough portions.  Cut stalks in half and cook in ½” boiling salted water until crisp-tender about 10 minutes. rain thoroughly.

For the Cheese Sauce: Melt butter and flour together stirring constantly. When thick add seasonings.  Slowly add milk stirring constantly until smooth. Add cheese and stir over low heat until melted and smooth.

Arrange 4 half stalks of cooked asparagus in center of each crêpes. Fold sides over middle.  Put in prepared pan. Pour cheese sauce over crêpes.

Bake for 20 minutes.

Makes 4 servings.