Asparagus Wraps

The asparagus season has started. Soon we will have the first white asparagus but these wraps with the green asparagus also make a really tasty, quick and easy lunch.

Ingredients:

• 2-3 asparagus spears per wrap
• 1 red onion sliced thinly
• baby plum or cherry tomatoes, halved
• lettuce or arugula
• whole wheat tortilla wraps

for the light mustard sauce:

• makes 1/2 cup sauce
• 1/2 cup soy yogurt
• 1 teaspoon vegetable bouillon powder
• 1-2 teaspoon mustard

Directions:

1. Bring a pot or deep pan of lightly salted water to boil.
2. Clean and trim off the tough woody stems of the asparagus.
3. Place the asparagus in the pan to cook until easily pierced with a fork. If the asparagus are pencil sized it will only be a few minutes and they will be done.
4. While the asparagus are cooking, make the sauce by mixing those ingredients together.
5. Slice the red onion in thin wrings.
6. Cut the tomatoes in half.
7. Spread a bit of the sauce on each tortilla wrap.
8. Lay some lettuce on the sauce.
9. Then 2 or 3 asparagus spears followed with the onion and then the tomatoes.
10. Close the wrap and optionally serve with a dollop of sauce on top.

Author: Chris Walker. This entry was posted on Monday, April 12th, 2010 at 9:54 pm. It is filed under Asparagus, Main Dishes and tagged with lunch, wraps. You can follow any responses to this entry through the RSS 2.0 feed.

This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.