6 cups chopped ham
1 teaspoon finely chopped thyme
1/8 teaspoon ground clove
18 asparagus spears
Place chopped ham in a food processor and sprinkle evenly with thyme and ground clove. Pulse 2-3 times to chop ham and mix.
Snap the bottom ends off of each asparagus, brush with olive oil and then lightly season with garlic salt.
3 tablespoons unsalted butter
2 tablespoons all purpose flour
2 cups hot whole milk
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup shredded white cheddar cheese
Melt butter over medium low heat. Add flour and whisk continuously until it becomes golden in color, 5-6 minutes. Add milk in gradually, whisking continuously. Cook for ten minutes and then stir in salt and nutmeg. Remove from heat mix in white cheddar cheese and cover.
1 cup orange marmalade
2 tablespoons white balsamic vinegar
1 tablespoon Dijon Mustard
2 tablespoons water
Place all ingredients in a small sauce pan and bring to a simmer over medium low heat while stirring. Remove from heat and let cool.
1/3 cup whole milk
1/3 cup water
1/2 cup flour
2 tablespoons melted butter
Butter for cooking crepes
Pulse all ingredients together in a blender for about 15 seconds. Place in the refrigerator for 1 hour to allow bubbles to subside. Coat a small non-stick pan with a little melted butter and heat over medium low. Pour about 1 ounce of crepe batter into the center, swirling so the batter spreads out evenly. Cook for 30 seconds and then flip and cook for 10-15 seconds. Remove from pan and let cool. Layer parchment paper between each one if stacking.
Fill the center of each crepe with about 1/2 cup of spiced ham and spread out to both ends. Follow with Bechamel cheese sauce and then top with 2 spears of asparagus per crepe. Place in a lightly greased baking dish and bake at 350 degrees for 20 minutes. If your asparagus are thicker than average bake about 5 minutes longer. Let cool. Brush with orange sauce and serve.