Serves 6
• 1½ lbs. fresh asparagus (24 to 30 medium-sized stalks)
• ½ lb. Swiss cheese
• 12 crêpes
• butter for the pan
• hot Cucumber-Avocado Sauce
Garnish:
• thin wedges of cantaloupe and ripe strawberries
1. Trim the asparagus stalks so that they are an even length—about 7 or 8 inches. Peel the lower parts of the stalks thinly. Cook the asparagus in salted boiling water for 8 to 10 minutes (longer if they are thick); they should be tender but firm. Drain the stalks immediately. Grate the cheese or cut it in small, very thin slices. Cut the asparagus stalks in half.
2. Place a small amount of cheese in the center of a crêpe, and arrange 4 or 5 pieces of asparagus on top of it. Fold the crepe around the cheese and asparagus like an envelope. You should have rectangles about 4 inches long and 2 inches wide.
3. Just before serving, sauté the filled crepes in butter, briefly on both sides. They should be golden brown and hot through. Arrange them on a platter or on individual plates and pour hot Cucumber-Avocado Sauce over them. Garnish each plate with thin wedges of cantaloupe and a few ripe strawberries.
