1/2 cup milk
1 tablespoon fresh sage, roughly chopped 1 teaspoon fresh thyme, chopped 2 garlic cloves, chopped 1/4 cup pecorino cheese, grated 24 stalks asparagus
2 tablespoons extra virgin olive oil
Take eggs and beat them in bowl.
Take milk, sage and add them to bowl along with pecorino, garlic and thyme.
Then use the cracked black pepper for seasoning.
After this, layer the asparagus in pan with enough salted and boiling water in order to cover spears.
Cook for 120 seconds till soft however yet crunchy.
After this, pour a ladle of egg mixture in little bit heated olive oil in heated sauté pan and roll the pan around till egg is finely layered over base and cooked on one side.
Then lower the temperature and turn over to cook egg on the 2 nd side.
Use the asparagus for filling the crepes.