Fill a pot large enough to hold the asparagus with just enough water to cover them by an inch. Add a couple teaspoons of salt and bring water to a boil (without asparagus).
Put asparagus into boiling water and cook for just 3-4 minutes or until the tip of a knife pierces them with a little resistance. Time will vary depending on the size of your asparagus.
Immediately remove asparagus to a bowl of ice water to stop cooking.
Asparagus can be stored in an airtight container/ziplock in the fridge for a couple days at this point.
Heat a 10” or 12” nonstick sauté pan over medium-high heat.
Whisk milk, eggs, and a pinch of salt together until thoroughly combined.
Ladle about a quarter cup of egg mix into pan and swirl pan to distribute eggs into a large pancake shape. Immediately sprinkle with herbs.
Cook until just starting to turn golden 1-2 minutes. Flip and cook just to finish other side 30 seconds to 1 minute. Remove and stack on a plate, they won’t stick to each other. Repeat until all the egg mixture is cooked.
Cut each egg crepe in half. Wrap each asparagus spear with egg and then prosciutto.
They can be eaten immediately or kept in the fridge for a day and then served.