Asparagus crepes with mushroom dill-sauce

Yield: 2 servings

Measure Ingredient
½ cup Whole wheat pastry flour
¼ teaspoon Salt
1 tablespoon Margarine
1 small Onion, quartered & thinly sliced
1 Garlic clove, minced
1 cup Small white mushrooms, slice
1 tablespoon + 1 ts flour
24 Slender asparagus stalks
¾ cup Soymilk
1 teaspoon Safflower oil
¾ cup Soymilk
2 tablespoons Fresh minced dill
½ teaspoon Dried tarragon
2 teaspoons Lemon juice
Salt & pepper to taste

CREPES

SAUCE

FILLING

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 ¼ 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 ½-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.

From "Vegetarian Celebrations," by Nava Atlas Posted by Hilde Mott 2/14/95 Submitted By HILDE MOTT On 02-15-95

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