Pancakes, Waffles & French Toast

1. Place a steamer basket or colander in a large pot. Add 2 inches of water. When water boils, lay asparagus in basket. Reduce to a simmer, cover, and steam asparagus until almost fork-tender, about 8 minutes. Alternately, place asparagus in a glass microwave-safe pan. Cover with plastic wrap and cook on high for 4 minutes. Remove asparagus to bowl of ice water, to stop cooking. Cool, drain, and set aside.

2. In a large saute pan, melt butter and add mushrooms, onion, and salt. Saute until mushrooms and onion are lightly browned, about 4 minutes. Whisk in broth, cream, and pepper. Bring to a boil. Reduce sauce at a low boil until it has the texture of half and half, about 4 minutes. Remove from heat.

3. Cut 1 1/2-inch tips off 12 asparagus stalks and set aside. Chop remaining stalks into 1/4-inch and smaller pieces (may be done in a food processor). Add to sauce with lemon juice and stir to thoroughly combine. Stir in parsley and adjust salt and pepper as desired.

4. Preheat oven to 300 degrees F. Lightly spray a 9-by-13-inch pan with vegetable spray. To assemble, place a crepe on work surface. Spoon about 2 Tbsp. asparagus-mushroom mixture in the middle. Roll up crepe loosely in a cigar shape and place in pan. Repeat with remaining crepes. (Crepes may be prepared in advance up to this point and refrigerated.) Warm in oven at 300 degrees F until heated through, 10 to 15 minutes. Serve two crepes per person, topped with a spoonful of sauce, an asparagus tip on each crepe, and a lemon wedge, if using.

Suggestion: For wild mushrooms, use shiitake or cremini, stemmed and sliced.

Source: Hannaford fresh Magazine, May - June 2008