8 crepes (8-inch diameter) 2 small wheels (8-oz. each) Wisconsin Brie Cheese, sliced into 1/2 inch wedges 1-lb. fresh asparagus 2 Tbsp. butter, divided 1-lb. sliced wild mushrooms: mixture of crimini, shiitake and Portobello 1 medium sweet onion, coarsely chopped 1 Tbsp. coarsely chopped fresh garlic 1 can (14 1/2-oz.) chicken broth 1/2 tsp. coarse ground pepper 1/4 tsp. salt 1/2 c. chopped fresh Italian parsley 1 Tbsp. snipped fresh tarragon
Fold crepe into quarters. Tuck wedges of Brie between folds. Place on cookie sheet; bake at 375° F for 10 to 15 minutes or until cheese is melted. Meanwhile, steam asparagus. In skillet, melt 1 tablespoon butter over medium heat; add mushrooms, onion and garlic. Sauté until mushrooms are browned, 6 to 8 minutes. Add chicken broth, pepper and salt. Cook for 10 to 15 minutes to develop flavors. Whisk in remaining 1 Tbsp. butter, parsley and tarragon. To serve, place 2 crepes on individual plates. Arrange asparagus spears on plate; spoon mushroom mixture over crepes.