Copyright John Paul Urizar
While asparagus tips are perfect at this time of year this is a delicious meal to enjoy for breakfast, lunch or dinner
Mix the eggs, herbs, seasoning and chesse in a bowl.
Remove the woody end off the asparagus by snapping it off with your hands.
Fill a pan with enough water to just cover the asparagus and bring it to boil. Add the asparagus, cover and cook for 2 minutes. Drain the asparagus and set aside to stay warm.
Heat a shallow crepe pan with olive oil and using a ladle add a quarter of the egg mixture, tilting the pan from side to side as you pour to spread the egg across the width of the pan. Cook for 4 - 5 minutes until it's slightly golden. Flip over to cook the other side for a further 2 - 3 minutes.
remove from the pan, fill the crepe with 6 asparagus spears. Roll it up and serve with and extra sprinkle of goats cheese.
Makes 4 servings
|Prep Time:||15 mins|
|Cooking Time:||10 mins|
|Ready in:||25 mins|
|Breakfast, Entree, Lunch|
|Nutritional Information - Per Serve|
|Saturated Fat||5.9 g|
|Total Carbohydrate||1.65 g|
|Total Protein||16.68 g|
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