Our Asparagus is coming up so well this year.  Nothing better then fresh Asparagus from your own back yard!

Ham and Asparagus Crepes With Parmesan Cheese

 Plan to make the crepe batter at least an hour ahead of time, or refrigerate the batter for up to 24 hours.

INGREDIENTS:

Crepes

2 large eggs

3/4 cup milk

1/2 cup all-purpose flour

2 tablespoons melted butter

1/2 teaspoon salt

1/2 teaspoon Cajun seasoning or paprika, for color

.Filling

1 tablespoon olive oil

1 to 1 1/2 cups diced or thinly sliced ham

18 to 24 spears of asparagus

Salt and freshly ground black pepper

.Sauce

3 tablespoons unsalted butter

1/4 cup finely chopped onion

1 clove garlic, minced

2 tablespoons finely chopped red bell pepper, optional

2 tablespoons flour

1 1/2 cups milk

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 teaspoons fresh chopped parsley

1 cup fresh shredded Parmesan cheese, or about 1/2 cup if finely grated

More Parmesan cheese for topping

PREPARATION:

Crepes:

In a blender, combine the 2 eggs, 3/4 cup milk, 1/2 cup flour, 2 tablespoonsmelted butter, 1/2 teaspoon salt, and Cajun seasoning or paprika, if using. Blend until smooth. Refrigerate for at least 1 hour or overnight.

Filling:

Cut ham into small dice or slice thinly.

 Heat oven to 500°.

 Toss asparagus with olive oil or olive oil with fresh lemon to coat thoroughly.

 Arrange in a single layer in a shallow baking dish; roast for 10 minutes. Remove and let the spears cool.

Sauce:

In a medium saucepan, saute the onion in 3 tablespoons of butter until tender. Add the garlic and chopped red bell pepper and saute for 1 minute longer. Stir in flour until blended. Gradually add the milk, stirring constantly. Add 1/2 teaspoon salt, the pepper, parsley, and the shredded Parmesan cheese. Continue cooking, stirring, until thickened.

 Grease a 13x9-inch baking dish. Heat oven to 350°.

 Place a crepe on a plate. Arrange ham and 3 to 4 spears of asparagus on the center of the crepe. Spoon about 2 tablespoons of sauce over the ham and asparagus; roll up or fold as desired. Arrange in the prepared baking dish; pour remaining sauce over the filled crepes. Sprinkle with more shredded Parmesan cheese. Bake until hot and bubbly.

Serve with tossed salad.