Asparagus Crepes With Mushroom-Dill Sauce

[Guest guest]

* Exported from MasterCook *

 

Asparagus Crepes With Mushroom-Dill Sauce

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 27

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CREPES***

1/2 cup whole wheat pastry flour

1/4 teaspoon salt

3/4 cup soymilk

1 teaspoon canola oil

***SAUCE***

2 teaspoons reduced-fat margarine

1 small onion -- quartered

and thinly sliced

1 clove garlic -- minced

1 cup small white mushrooms -- sliced

1 tablespoon unbleached flour -- PLUS

1 teaspoon unbleached flour

3/4 cup soymilk

2 tablespoons fresh minced dill

1/2 teaspoon dried tarragon

2 teaspoons lemon Juice

salt and freshly round pepper -- to taste

***FILLING***

24 slender asparagus stalks

 

2 servings

 

Spring asparagus is not yet in season, but bunches of young, slender stalks

are usually available - a bit expensive, but as a treat for two, well worth

the splurge.

 

Combine the flour and salt in a mixing bowl. Make a well in the center and

pour in the soymilk and oil. Beat together until smooth. Heat a 6- or

7-inch nonstick skillet. When hot enough to make a drop of water sizzle,

pour in 1/4 cup of the batter and tilt the skillet until evenly

coated. Cook over moderate heat until lightly browned on the bottom, then

flip and brown the other side. Remove and set on a plate. Repeat with the

remaining batter, yielding 6 crepes.

 

For the sauce, heat the margarine in a small saucepan. Add the onion and

garlic and saute over moderate heat until the onion is golden. Add the

mushrooms, cover, and cook until they are limp and juicy. Sprinkle in the

flour and stir until it disappears. Slowly pour in the soymilk,

stirring. Bring the mixture to a simmer, then stir in the dill and

tarragon. Cook at a simmer until the liquid thickens. Stir in the lemon

juice and season to taste with salt and pepper. Remove from heat and cover.

 

Trim off about 1/4 inch from the bottoms of the asparagus stalks, and

scrape off any skin from the bottom third that looks tough. Cut the stalks

in half. Steam in a vegetable steamer or in a saucepan with a little water

on the bottom, covered, just until crisp-tender.

 

To assemble, place 6 asparagus stalks in the center of each crepe, letting

the tips protrude from the top and overlapping the halved stalks in the

center if necessary. Spoon a very small amount of the sauce over the

asparagus. Fold one end of the crepe in toward the center, and fold the

other end over it. Arrange the crepes, folded side down, in an oiled,

shallow baking dish. Spoon the remaining sauce evenly over the

crepes. Bake in a preheated 350-degree oven just until heated through,

then serve at once.

 

Calories: 280, Carbohydrate: 39 g, Total fat: 8 g, Cholesterol: 0 g,

Protein: 13 g, Sodium: 333 mg.

 

 

- - - - - - - - - - - - - - - - - -