HAM AND CHEESE CREPES

Steps:

• Cut tough ends off asparagus spears. Steam until just tender.
• Immediately plunge spears into iced water and let sit for about 5 minutes.
• Drain and cut into 1-inch pieces; set aside.
• Melt butter in a saucepan over medium heat. Add the shallots, salt, and freshly ground black pepper; cook for a couple of minutes.
• Add the flour and continue cooking, stirring constantly, until flour turns golden brown.
• Add half-and-half and milk and whisk until smooth.
• Continue cooking, stirring frequently, until sauce thickens.
• Reserve 1/4 cup of the grated cheese in a separate dish and set aside.
• Add the remaining cheese to the sauce and stir until cheese is melted.
• Stir in wine, Dijon mustard, and a dash of freshly grated nutmeg.
• Remove 1 cup of sauce and keep warm until ready to serve.
• Stir ham and asparagus into remaining sauce and mix thoroughly. Simmer until heated through.
• Place one crepe on a flat surface. Spoon about 1/3 cup of the ham mixture across the middle of the crepe.
• Roll up crepe and place on a platter seam side down.
• Repeat with remaining crepes.
• Pour the reserved sauce over the filled crepes.
• Sprinkle the finished crepes with reserved cheese and the parsley.
• Serve immediately.