Asparagus Crepes with Mushroom Dill-Sauce

1. crepeS: Combine flour & salt in mixing bowl.
2. Make a well in the centre & pour in the soymilk & oil. Beat till smooth.
3. Heat a 6 or 7-inch skillet.
4. when hot, pour in 1/4 c of batter & tilt skillet till it's evenly coated.
5. Cook over moderate heat till lightly browned on the bottom.
6. Flip & brown the other side.
7. Remove & set on a plate.
8. Repeat with the rest of the batter, you should have 6 crepes.
9. SAUCE: Heat margarine in a small pot. Add onion & garlic & saute over moderate heat till onion is golden.
10. Add mushrooms & cover.
11. Cook till the mushrooms are limp & juicy.
12. Sprinkle in the flour & stir till it disappears.
13. Slowly pour in the soymilk, stirring.
14. Bring to a simmer, then stir in the dill & tarragon.
15. Cook at a simmer till the sauce thickens.
16. Stiri in the lemon juice & season to taste.
17. Remove from heat & cover.
18. FILLING: Trim about 1/2-inch of the asparagus stalks & scrape off any tough looking skin.
19. Cut stalks in half & steam till tender crisp.
20. ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe, letting the tips protrude from the top & overlapping the halved stalks in the centre if necessary.
21. Spoon a very small amount of sauce over the asparagus.
22. fold one end of the crepe in towards the centre & overlap the other end over it. Arrange the crepes, folded side down, in an oiled, shallow baking dish.
23. Spoon remaining sauce evenly over the crepes.
24. Bakei in a preheated 350F oven until just heated through.
25. Serve at once.