Asparagus and mushrooms crepes

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity baking dish with oil. Boil, steam or microwave asparagus until just tender. Drain and rinse under cold water. Drain.
2. Lightly spray a medium non-stick frying pan with oil and heat over high heat. Add mushrooms and garlic and cook, stirring, for 3–4 minutes or until mushrooms are golden. Stir in lemon juice.
3. Meanwhile, melt spread in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually add milk, stirring until smooth, and bring to the boil. Reduce heat to low and simmer, stirring constantly, for 1 minute. Remove from heat. Stir in half the cheese.
4. Lay crepes on a flat surface. Place 3 asparagus spears in the centre of each crepe and top with the mushroom mixture. Roll crepes to enclose filling. Arrange crepes, in a single layer, over base of prepared dish. Pour cheese sauce over crepes and sprinkle with remaining cheese. Bake for 12–15 minutes or until golden. Serve sprinkled with parsley.