Trim the bottom ends off of the asparagus and cut in thirds on the bias

Cook the asparagus in the salt water for 10 minutes and drain. Set aside..

Separate the eggs.

Whisk together the yolks, flour, milk, and parmesan.

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Fold the egg whites into the batter, then fold the asparagus pieces into the batter.

Fold in the chives

Heat the oil in a large non-stick skillet.

Portion out the pancakes.

Flip and cook on both sides.

Transfer to a plate and serve immediately.