CREPES 1/2 c Whole wheat pastry flour

1/4 ts Salt

3/4 c Soymilk

1 ts Safflower oil

SAUCE 1 tb Margarine

1 sm Onion, quartered & thinly

sliced 1 ea Garlic clove, minced

1 c Small white mushrooms, slice

1 tb + 1 ts flour

3/4 c Soymilk

2 tb Fresh minced dill

1/2 ts Dried tarragon

2 ts Lemon juice

Salt & pepper to taste FILLING 24 ea Slender asparagus stalks

CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or 7 inch skillet. when hot, pour in 1/4 c of batter & tilt skillet till

it's evenly coated. Cook over moderate heat till lightly browned on the bottom. Flip & brown the other side. Remove & set on a plate. Repeat with the rest of the batter, you should have 6 crepes. SAUCE: Heat margarine in a small pot. Add onion & garlic & saute over moderate heat till onion is golden. Add mushrooms & cover. Cook till the mushrooms are limp & juicy. Sprinkle in the flour & stir till it disappears. Slowly pour in the soymilk, stirring. Bring to a simmer, then stir in the dill & tarragon. Cook at a simmer till the sauce thickens. Stir in the lemon juice & season to taste. Remove from heat & cover. FILLING: Trim about 1/2 inch of the asparagus stalks & scrape off any tough looking skin. Cut stalks in half & steam till tender crisp. ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe, letting the tips protrude from the top & overlapping the halved stalks in the centre if necessary. Spoon a very small amount of sauce over the asparagus. fold one end of the crepe in towards the centre & overlap the other end over it. Arrange the crepes, folded side down, in an oiled, shallow baking dish. Spoon remaining sauce evenly over the crepes. Bake in a preheated 350F oven until just heated through. Serve at once.