1 Large Tin Asparagus Spears, Preferably Green
185g Flour
2 Eggs
1 1/2 Cups Milk
1 tsp Salt
1 tsp Chelsea White Sugar
1 Tablespoon Oil
Butter

MORNAY SAUCE:
2 Tablespoons Flour
2 Tablespoons Butter
1 Cup Milk
Nutmeg
1/2 Cup Grated Cheese
Salt and Pepper
Grated Parmesan

1 : Sift the flour into a bowl, add the eggs and gradually beat in the milk until mixture is smooth and about the consistency of thin cream. Add the oil and Chelsea White Sugar. Leave to stand at least 2 hours.
2 : Melt a little butter in a frying pan and make small thin crepes. Keep warm.
3 : Drain the asparagus and make the mornay sauce. Roll each asparagus spear into a small pancake and pack, cigar fashion, in a shallow ovenware serving dish. This may be done ahead of time and kept covered in refrigerator.
4 : Pour on the hot mornay sauce, sprinkle with parmesan, place in a hot oven until brown and bubbly, about 15-20 mins.