Asparagus Prosciutto Crepes With White Wine Brie Sauce For Two - cooking recipe

Ingredients

24 asparagus spears, cooked (I steamed mine)
1 (8 ounce) package brie cheese
6 slices prosciutto, thinly sliced
SAUCE
1/4 tablespoon butter (for sauteing)
4 medium baby bella mushrooms (washed and sliced)
1/4 cup onion, diced
3 tablespoons butter
3 tablespoons flour
2 cups chicken stock (or chicken bouillon)
1/2 cup white wine (I used Pino Grigio)
1 teaspoon garlic powder
pepper
1/2 cup sour cream (I was out of milk,so I used up what I had)
1 teaspoon dried parsley

Preparation

Cook the asparagus to your liking and set aside.
Remove the rind from the brie and tear or cut into pieces; set aside.
In a medium skillet, melt the 1/4 tablespoon butter; add the mushrooms; saute for about 4 minutes.
Add the onion and continue to saute until the onion is translucent (about 3 more minutes). Set aside.
In a medium sauce pan, melt the 3 tablespoons butter; add the flour, stirring until smooth. I cooked this mixture on medium-medium high for about two minutes trying to get it to brown, but no luck.
Slowly add the chicken stock, one 1/2 cup at a time, stirring continuously to avoid lumps.
Once the stock is incorporated, slowly stir in the white wine as you stir to avoid lumps.
Add the garlic powder and ground black pepper.
Turn heat up to medium high and stir so the mixture is very hot, but not boiling.
Add the sour cream and stir briskly. The lumps will dissipate as you continue to cook the sauce.
Stir in the brie pieces; turn heat down to medium low.
Add in the parsley and sauteed mushrooms and onions.
Continue to heat the sauce, stirring occasionally until all lumps are removed.
At this point, you can either create your crepes or use your prepared crepes. I made my crepes while my sauce softly simmered.
Place one slice of prosciutto on the crepe.
Place four spears of asparagus on the crepe. Roll up the crepe.
Top with the sauce.
Serve and enjoy!