Remove the tips of the asparagus and cut the rest into chunks. In a saucepan, melt the butter and brown the asparagus. Pour in the milk and cook over medium heat for 5 minutes until the asparagus is tender.
Blend to a smooth mixture and leave to cool (strain if necessary). In a bowl, whisk the eggs with half of the asparagus milk. Add the flour, sugar and salt while mixing. Stir in the remaining milk.
Heat the pan over a medium heat and wait until the Thermal-Signal has turned completely red before adding your ingredients.
Ladle the batter into the pan and spread it out. Cook for 1 minute and then flip the crepe with a spatula. Cook for about 1 minute longer. Set aside on a plate.
To garnish your pancakes: blanch the green asparagus tips for 2 minutes in a pan of boiling salted water. Cook the eggs and sprinkle with cheese. Top each crêpe with an egg and asparagus tips.
