Prepare the Asparagus: Trim the woody ends from the asparagus stalks so they are a uniform length, about 7-8 inches. Thinly peel the lower half of each stalk.
Bring a pot of salted water to a boil and cook the asparagus for 8-10 minutes, or until tender-crisp. Immediately drain and cut the stalks in half crosswise.
Prepare the Cheese: While the asparagus cooks, grate the Swiss cheese on the large holes of a box grater or slice it into very thin pieces.
Assemble the Crêpes: Lay a crêpe flat.
Place a small amount of grated cheese in the center, then arrange 4-5 pieces of the halved asparagus on top.
Fold the sides of the crêpe over the filling to create a neat rectangular package, about 4 inches long by 2 inches wide.
Repeat with the remaining crêpes and filling.
Sauté and Serve: Just before serving, melt a knob of butter in a large skillet over medium heat. Carefully place the filled crêpes in the pan, seam-side down.
Sauté for 1-2 minutes per side, until they are beautifully golden brown and the cheese is fully melted.
Garnish and Enjoy: Arrange the hot crêpes on a platter or on individual plates. Generously pour the warm Cucumber-Avocado Sauce over the top.
Garnish with fresh cantaloupe wedges and ripe strawberries for a delightful finish.
Grate your cheese from a block for the best melting consistency. Pre-shredded cheeses often contain additives that can prevent a smooth, gooey melt.
Don't overcook the asparagus in the initial step. It should be tender but still have a slight bite, as it will cook more during the final sauté.
