6 lg. crepes (9 inches in diameter)
1 (9 oz.) pkg. frozen asparagus spears
1 (5 oz.) pkg. herbed cheese, room temperature

Make 3 small crepes from each large one, using round cookie cutter. Cook asparagus until crisp-tender. Cut off tips so that each will be approximately 1/2 inch longer than the diameter of each little crepe.

Spread each crepe with cheese. Place asparagus tip in center and roll. Serve at room temperature or cold.