4 Servings
12 oz Asparagus spears
8 oz Creamy herb-garlic cheese
8 Whole tiny new potatoes; cut
8 Crepes
2 ts Olive oil
1/2 lb Tiny cooked shrimp
1/2 ts Finely shredded lemon peel
3 tb Chopped fresh chives
1/4 ts Salt
2 1/2 c Shredded jack cheese
1/4 ts Dried crushed thyme
Bring cheese to room temperature. Preheat oven to 350 degrees. On each of four crepes: Spread two TBL garlic herb cheese. Place cheese-side-up on a buttered baking sheet or oven-proof serving plate. Mix shrimp, 2 1/4 cups of the jack cheese and chives. Divide and spread on the four crepes. Top each with another crepe, and sprinkle with remaining jack cheese. Bake until heated through, 30 to 35 minutes. Cut into wedges and serve immediately.