Ingredients: 8 eggs, 1/2 cup milk, 1 tablespoon fresh chopped sage, 1 teaspoon fresh chopped thyme, 2 chopped garlic cloves, 1/4 cup grated pecorino cheese, 24 stalks asparagus, 2 tablespoons extra virgin olive oil
Directions: Beat eggs in bowl. Add milk, sage, thyme, garlic, pecorino and season with cracked black pepper. Lay asparagus lengthways in a pan with salted boiling water just covering spears. Cook for two minutes until tender but crisp. Heat large flat pan. Add olive oil. Pour a ladle of egg mixture into pan. Roll pan until egg is thinly layered over the base and it is cooked on one side. Reduce heat and flip to cook egg on other side. Repeat for remaining egg mixture. Fill egg crepes with asparagus. Serve with a sprinkle of grated pecorino.
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: 8 eggs, 1/2 cup milk, 1 tablespoon fresh chopped sage, 1 teaspoon fresh chopped thyme, 2 chopped garlic cloves, 1/4 cup grated pecorino cheese, 24 stalks asparagus, 2 tablespoons extra virgin olive oil
Directions: Beat eggs in bowl. Add milk, sage, thyme, garlic, pecorino and season with cracked black pepper. Lay asparagus lengthways in a pan with salted boiling water just covering spears. Cook for two minutes until tender but crisp. Heat large flat pan. Add olive oil. Pour a ladle of egg mixture into pan. Roll pan until egg is thinly layered over the base and it is cooked on one side. Reduce heat and flip to cook egg on other side. Repeat for remaining egg mixture. Fill egg crepes with asparagus. Serve with a sprinkle of grated pecorino.
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