4 to 8 servings

Prepare Crepes and Mornay Sauce. Steam or cook asparagus in small amount of boiling water just until crisp-tender, about 10 to 15 minutes. Drain. Divide asparagus spears among crepes.

Evenly coat 13 x 9 x 2-inch baking dish with spray. Set aside.

Stir eggs into 1/2 cup of the Mornay Sauce until combined. Spoon about 2 to 3 tablespoons of the egg mixture evenly over asparagus on each crepe. Roll up crepes. Place in prepared baking dish. Pour remaining Mornay Sauce over crepes. Bake in preheated 350°F oven until hot and bubbly, about 15 to 20 minutes. Garnish with parsley, if desired.

Crepes:

In mixing bowl, beat eggs, milk, water and 2 tablespoons melted butter with mixer, rotary beater or wire whisk until well blended. Add flour. Beat until smooth.

Heat 8- to 10-inch omelet or crepe pan over medium-high heat until just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. For each crepe, pour in just enough butter (about 2 tablespoons for 8-inch pan OR scant 1/4 cup for 10-inch pan) to cover bottom of pan, tipping and tilting pan to move butter quickly over bottom. Cook until lightly browned on bottom and dry on top. Remove from pan or, if desired, turn and brown other side. Brush pan lightly with melted butter as needed to prevent sticking. Stack crepes between layers of waxed paper, if desired, until ready to fill.

Mornay Sauce:

In covered jar or blender container, shake or blend together milk, flour and pepper. In medium saucepan over medium-high heat, cook, stirring constantly, until mixture boils and is smooth and thickened. Remove from heat. Stir in cheeses until Swiss cheese is melted. Stir in vermouth.