Gram's Ham and Asparagus Crepes

Crepes (Recipe here)

Ham, very thinly sliced

Al dente-ish asparagus, lightly steamed

Very well cooked asaparagus for puree, about 4 stalks, cut into pieces and pureed in blender.

Bechamel Sauce:

1 stick butter

1/2 cup flour

Milk (start with 2-3 cups, keep pouring and mixing until "drizzleable" consistency)

1-2 tsp salt

1/4 tsp nutmeg

Lay out a crepe, place 2 pieces of ham on crepe, top with 4 (or more, if desired) pieces of asparagus, spread approx 2 T asparagus puree over the top of the asparagus, fold sides if crepe over ham and asparagus, top with bechamel sauce, place in 350* oven until warmed through!