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How to make chicken crepes
Saute onion and mushrooms in 2 tbsp butter and oil in a large saucepan over medium heat until mushrooms begin to brown.
Set aside.
Wash the asparagus.
Then snap the stem end of each spear and discard the tough bottom segments (or use them in soup). This is most easily done by holding the thicker, cut end in one hand and moving the other hand up the stem while trying to snap the spear like a twig.