Asparagus Omelette Wraps Recipe

Ingredients for Asparagus Omelette Wraps

• 6 large eggs
• 1/4 cup milk
• Fresh Sage
• Fresh Thyme
• Garlic Cloves
• Pecorino Cheese
• 1 pound asparagus
• Extra Virgin Olive Oil

How to Make Asparagus Omelette Wraps

1. Whisk together 6 large eggs in a bowl.
2. Stir in 1/4 cup milk, 1 teaspoon dried sage, 1 teaspoon dried thyme, 1 clove minced garlic, 1/4 cup grated pecorino romano cheese (or parmesan), and a generous pinch of freshly cracked black pepper.
3. Snap off the tough ends of 1 pound asparagus. Lay the spears lengthwise in a pan with enough salted boiling water to cover.
4. Cook for 2-3 minutes, until tender-crisp. Immediately rinse under cold water to stop the cooking process and set aside.
5. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
6. Pour 1/4 cup of the egg mixture into the hot skillet, tilting to create a thin, even crepe. Cook for 1-2 minutes per side, or until set.
7. Repeat with the remaining egg mixture, creating 8-10 crepes.
8. Fill each crepe with a few asparagus spears.
9. Sprinkle with extra grated pecorino romano cheese (or parmesan).
10. Roll up the crepes tightly and serve immediately. Garnish with fresh herbs if desired.