Mini Crepes With Asparagus - cooking recipe

Ingredients

6 large crepes (about 9 inches in diameter)
1 (9 oz.) pkg. frozen asparagus spears
1 (5 oz.) pkg. herbed cheese, at room temperature

Preparation

Make 3 small crepes from each large one, using round cookie cutter.
Cook asparagus spears until crisp-tender.
Cut off tips of spears so that each will be about 1/2-inch longer than the diameter of each little crepe.
Spread each crepe with cheese; place asparagus tip in center and roll up.
Serve at room temperature or cold.
Makes 6 servings.