Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large bowl, combine the flour and salt and whisk together.

In a separate medium bowl, combine the milk and eggs and whisk together. The batter shouldn’t quite be as thick as standard pancake batter, if needed add a little more milk to thin it out.

Trim the bottom few inches of the asparagus. Cut into pieces a few inches in length. In a pot of boiling water, put the asparagus in the water and let boil for about 45 seconds, until the asparagus has just become soft. Remove from the pot and cool with cold water. Drain and set aside.

Preheat the medium frying pan over medium heat for about a minute. Add 1 teaspoon of butter, allowing to fully melt and gently swirling the pan so the butter coats the bottom.

Once the butter is melted, remove the pan from the heat and add ½ cup of batter. Swirl the pan gently so the batter spreads evenly to the desired size, then return the pan to the heat. Allow to cook for about 2 minutes, until the top of the pancake begins to look dry and has bubbles. Place a few pieces of the cooked asparagus into the pancake. Flip the pancake and cook for 1 to 2 more minutes, until both sides have a speckled golden brown appearance.

Place the prepared pancakes onto a plate. Repeat the process with more butter and batter, stacking all the cooked pancakes until no batter remains. Top with cheese and more asparagus before serving.