| 1. |
Boil the asparagus in salted water until just soft. |
| 2. |
Beat the eggs with the cream, flour, salt and pepper |
| 3. |
Melt the butter or margarine in an omelet pan over medium heat. |
| 4. |
Pour in ¼ of the batter and reduce heat to low. |
| 5. |
When the edges become dry, turn the pancake over. |
| 6. |
The pancake should be yellow, not brown on both sides when done |
| 7. |
Wrap the pancake around 3-4 asparagus stalks and keep warm as you cook the remainder of the pancakes. |
| 8. |
Serve with fruit wedges and tomato slices. |
