Homemade Herb Cheese

2 garlic cloves, minced
8 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
3 tablespoons grated parmesan cheese (freshly-grated)
1 tablespoon fresh dill, minced or 1 t dried dill weed, crumbled
1 teaspoon minced fresh oregano or marjoram
1 Tablespoon minced basil
2 teaspoons fresh chopped chives or more
1/2 teaspoon black pepper
1/2 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley

In a large bowl, beat the cheese and butter together until smooth. Mix in remaining ingredients until well blended.

Adapted from: Food.com

Spread 1-2 T of the herb cheese onto the crepe and place blanched asparagus on one side and rollup. Cut into bite sized pieces and serve as an appetizer or side dish to soup or a salad.
Leftover crepes can be filled with ham and cheese and asparagus, scrambled eggs, seafood scampi, mushrooms and greens, the choices are endless.