2 chicken breasts
8-10 asparagus spears
4 c. mushrooms
4 crepes (use your favorite recipe)
2 c. sour cream
2 sticks butter
1 c. olive oil
2 cloves garlic

Slice mushrooms. Cut asparagus to 5 inch lengths. Saute mushrooms in butter. Steam asparagus until tender. Dice garlic and combine with olive oil. Brush chicken with mixture and grill, continuing to brush frequently.