servings : 4

For Crepes:

Large head of butter lettuce (washed, patted dry)

24 spears of fresh asparagus (root end trimmed)

8 ounces cream cheese (or creamy goat cheese)

olive oil



For Cucumber Tomato Vinaigrette:

2/3 cup My Brother’s Cucumber Tomato Salsa

1/3 cup olive oil

1/2 - 1 tablespoon dijon mustard

1 tablespoon shallots, finely chopped

To make vinaigrette:  blend ingredients.  Store in refrigerator until ready to use. Yields 1 cup.

To make crepes:  Saute asparagus spears in olive oil 3-4 minutes.  Place 3 spears inside of lettuce leaf, top with cheese.  Roll up and tie off with a blade of fresh chive or snug together in serving dish so they remain rolled up. Drizzle with vinaigrette and garnish with freshly grated parmesan.(optional:  warm vinaigrette slightly before serving).