2 (8 oz.) pkgs. frozen asparagus spears
1/2 (10 1/2 oz.) can cream of mushroom soup, undiluted
12 prepared basic crepes
1/4 c. grated Cheddar cheese
Salt and pepper to taste
2 tbsp. skim milk

Cook asparagus according to directions, drain thoroughly. Place stalk across each repe, sprinkle with salt and pepper. Fold over, place in shallow baking pan. Combine soup and milk. Spoon over crepes, sprinkle with cheese. Broil until bubbly. Yield: 6 serving - 1 bread, 1 fat, 1 vegetable, 1/2 medium fat meat - 180 calories.