1/2 lb bulk pork sausage
1 small onion, chopped
1 3 oz pkg cream cheese, cubed
1/2 cup Monterey Jack cheese, shredded
1/4 tsp dried marjoram
16 fresh asparagus spears (about 1/2 lb), trimmed
8 flour tortillas 8 inch size
1/4 cup butter, softened
1/2 cup sour cream
In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the cream cheese, Monterey Jack cheese and marjoram; set aside. Spoon 3 TBSP of the sausage mixture onto the center of each tortilla. Top with two asparagus spears. Roll up; place in 13x9 baking pan.
Cover and bake at 375° for 15 minutes. Combine the butter and sour cream; spoon over crepes. Bake 5 minutes longer or until heated through.