Spinach crepes with asparagus

24 thick asparagus spears, trimmed
8 spinach Crepes
vegetable oil for greasing baking dish

For sauce
1 1/2 cups milk
1 small onion, roughly chopped
1 bay leaf
2 tablespoons butter
1/4 cup all purpose flour
salt and pepper
1/2 cup mild white Cheddar cheese, grated

First make the sauce. Put the milk, onion and bay leaf into a saucepan and heat until just boiling. Remove from the heat and set aside for 20 minutes to infuse. Strain the milk and reserve. Meanwhile, make the crepes and set them aside.

Melt the butter in a saucepan, stir in the flour, and cook over a low heat for 1 minute. Remove from the heat and beat in the infused milk, a little at a time, until blended. Return to a low heat and stir constantly until thickened. Bring to a gentle boil, stirring, then simmer for 2 minutes. Season with salt and pepper.

Blanch the asparagus spears in a large pan of lightly salted boiling water for 2 minutes. Drain, refresh under cold running water and pat dry with a paper towel.

Place 3 asparagus spears on each crepe and roll them up. Place the crepes seam-side down in a lightly greased baking dish. Pour the sauce over the crepes and then sprinkle with cheese.

Place the dish under a preheated broiler and cook for 8-10 minutes until bubbling and golden. Serve immediately.