Asparagus Crepes au Gratin

• 1 lb fresh asparagus, tough ends trimmed,cooked until barely tender
• 12 cooked crepes
• salt & freshly ground black pepper
• 1 (10 3/4 ounce) can condensed cream of asparagus soup, undiluted
• 14 cup half-and-half or 14 cup milk
• 12 cup shredded sharp cheddar cheese, more to taste (about 2 oz)
• 14 cup freshly grated parmesan cheese (optional)
• nonstick cooking spray

1. Place 2-4 stalks of asparagus across center of each crepe, and sprinkle with salt and pepper; place tips in opposing directions for a prettier effect.
2. Roll up, and place in a shallow baking pan that has been coated with nonstickspray.
3. Combine soup and milk, and spoon over crepes.
4. Sprinkle with cheese or cheeses, and broil just until bubbly and hot.

fresh asparagus, crepes, salt, condensed cream, milk, cheddar cheese, parmesan cheese, nonstick cooking spray

Taken from www.food.com/recipe/asparagus-crepes-au-gratin-86288 (may not work)