Asparagus and Prosciutto Crepes with Goat Cheese Sauce

A divine dinner or brunch centrepiece.  From Food and Drink Spring 2000.

12 crepes
36 stalks asparagus, trimmed


Goat Cheese Sauce:
3 tbsp butter
3 tbsp flour
2 cups milk
2 cups goat cheese
Salt and freshly ground pepper
12 thin slices prosciutto
1/4 cup grated Parmesan

1. Preheat oven to 350F.  Trim tough ends from asparagus and blanch in boiling for 2 minutes.  Drain and refresh with cold water.  It is important that you do not over cook the asparagus.
2. Heat butter in pot over medium heat.
3. Stir in flour until incorporated.  Cook 1 minute.  Slowly whisk in milk.  Bring to boil whisking constantly.  Reduce heat to low, add goat cheese and salt and pepper.  Cook until goat cheese is melted.  Remove from heat and reserve.
4. Lay crepes on counter.  Spread with 2 tbsp sauce, a slice of prosciutto and 3 stalks of asparagus.  Roll up.  Place in buttered ovenproof gratin dish.
5. Pour remaining goat cheese sauce over crepes.  Sprinkle with Parmesan.  Bake for 20 minutes or until sauce is bubbling.