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1
Cut tough ends off asparagus spears. Steam until just tender.
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2
Immediately plunge spears into iced water and let sit for about 5 minutes.
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3
Drain and cut into 1-inch pieces; set aside.
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4
Melt butter in a saucepan over medium heat. Add the shallots, salt, and freshly ground black pepper; cook for a couple of minutes.
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5
Add the flour and continue cooking, stirring constantly, until flour turns golden brown.
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6
Add half-and-half and milk and whisk until smooth.
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7
Continue cooking, stirring frequently, until sauce thickens.
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8
Reserve 1/4 cup of the grated cheese in a separate dish and set aside.
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9
Add the remaining cheese to the sauce and stir until cheese is melted.
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10
Stir in wine, Dijon mustard, and a dash of freshly grated nutmeg.
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11
Remove 1 cup of sauce and keep warm until ready to serve.
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12
Stir ham and asparagus into remaining sauce and mix thoroughly. Simmer until heated through.
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13
Place one crepe on a flat surface. Spoon about 1/3 cup of the ham mixture across the middle of the crepe.
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14
Roll up crepe and place on a platter seam side down.
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15
Repeat with remaining crepes.
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16
Pour the reserved sauce over the filled crepes.
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17
Sprinkle the finished crepes with reserved cheese and the parsley.
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18
Serve immediately.
