Preheat oven to 350 degrees. Spray an oven proof dish with cooking spray.

Microwave the asparagus spears on a platter with a tablespoon of water for about 3 minutes on high. Center a slice of ham and cheese on the crepe. Top with 3 asparagus spears.

Roll up the crepe and transfer to an oven proof dish.

Bake about 30 minutes until the crepes are heated through and cheese is melted.

While crepes are heating, using a microwaveable dish, stir the sauce mix into the sour cream. Stir till it is evenly incorporated. Add the water to thin. Microwave on high 3-4 minutes stirring after each minute. The stirring is important so the sauce remains fluid and not lumpy. When it is thickened and hot remove. (You may have to add a bit more water if it is too thick to pour in a stream).

Drizzle crepes with sauce and serve.