Preheat the oven to 425. Wash and chop ends off asparagus. Spread on parchment or foil lined rimmed baking sheet. Toss with olive oil and salt and pepper. Roast the asparagus until tender crisp, about 15 minutes.
Combine all crepe ingredients in a blender and blender until smooth.
Pour into a large liquid measuring cup. Heat 10 inch non stick skillet over medium heat and spray with cooking spray. Add 1/4 cup batter and tilt the pan to evenly spread. The batter should lightly coat the skillet. Cook 1 to 2 minutes until the crepe is slightly browned. Flip and cook the other side for 1 minute. Set aside while you cook the sauce and chicken.
Season chicken on both sides with listed seasonings. Heat a large skillet over medium high heat. Add the olive oil. Once the oil is hot and shimmering, add the chicken breasts being careful not to overcrowd the pan. You may need to cook the chicken in two batches. Sear the chicken for 3 to 4 minutes on each side. Or until browned and cooked through. Set aside on a plate and shred once it is cool enough to handle. Wipe out pan.
Place the pan back over medium heat. Melt the butter and saute the garlic for about 30 seconds. Pour in the chicken broth, lemon zest, lemon juice, heavy cream and egg yolks, Whisk ***very*** quickly to avoid scrambling the eggs.
Whisk constantly until the sauce is well combine and creamy. This will take about 2 minutes. Heat sauce until it is slightly bubbling, Do not let it boil. Salt the sauce to taste.
Add the shredded chicken to the sauce and stir to coat. Top with fresh parsley.
To assemble: Lay a crepe on your plate. Spoon the chicken and sauce over the middle of the crepe. Top with 3-4 asparagus pieces. Roll up crepe, and top with more lemon sauce. Garnish with parmesan cheese. Enjoy!