*  Exported from  MasterCook  *
 
                 ASPARAGUS CREPES WITH MUSHROOM DILL-SAUCE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CREPES-----
      1/2   c            Whole wheat pastry flour
      1/4   ts           Salt
      3/4   c            Soymilk
    1       t            Safflower oil
                         -----SAUCE-----
    1       tb           Margarine
    1       sm           Onion, quartered & 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 & pepper to taste
                         -----FILLING-----
   24       ea           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.
  
 
 
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