Pre-boil asparagus spears and set aside. Mix eggs, milk, salt and pepper. Saute crabmeat in the butter. Add egg mixture. As eggs begin to cook, add the chunks of cream cheese, stir just enough to blend. Add a small splash of sherry. Remove eggs from heat before they are completley done. They will continue to cook.
Place a small amount of egg-crab mixture on each tortilla and roll. Place a warm asparagus spear on the rolled tortilla. Spoon mornay sauce over prepared burritos. Garnish with a little paprika and parsley.
MORNAY SAUCE: Melt butter in sauce pan. Add flour and whisk over low heat until flour is cooked (about 5 minutes). Cool. Add half & half and garlic clove. Raise heat to medium, stirring constantly. Add cheeses slowly, stir until they melt into the sauce. Season to taste. Strain through a cheese cloth.