Ham and Asparagus Crepes

For the cheese sauce, melt butter in a medium saucepan. Whisk in flour and mustard; cook 1 minute. Slowly whisk in the milk; cook and stir until thickened. Remove from heat; add cheese, salt, and pepper. Stir until melted.

Blanch asparagus spears by dropping them in a pot of boiling water for 3-4 minutes.

Preheat oven to 400ºF. Assemble the crepes: Line each crepe with 1 ham slice, 2 asparagus spears, and 2 tablespoons shredded cheese. Roll up and place in a buttered 9×13 baking dish. Spoon sauce over crepes; sprinkle with remaining cheese. Bake uncovered for 25 minutes.

Note: see my recipe box for my recipe for crepes.