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Tuna and Asparagus Crêpe Roll-Ups

With extra lemon crêpes on hand in the freezer, these tuna and asparagus roll-ups can be oven-ready in no time.

• 1 can (about 7 ounces) tuna, drained and flaked
• 1 cup shredded Cheddar cheese
• 1 can (about 4 ounces) sliced mushrooms, drained
• 2 tablespoons finely chopped green onion (scallion)
• Grated peel of 1/2 Sunkist lemon
• 10 Hint of Lemon Crêpes
• 1 package (10 ounces) frozen asparagus spears, cooked and drained
• Easiest Ever Hollandaise Sauce

Makes 4 to 5 servings

In a bowl, combine the tuna, cheese, mushrooms, green onion, and lemon peel. Spoon about 3 tablespoons of the tuna mixture onto each crêpe. Top each with 2 to 3 asparagus spears; roll up. Place, seam-side-down, on a baking sheet. Bake at 350^o F. for 15 minutes, or until heated through. Serve with Easiest Ever Hollandaise Sauce.