Baked Lobster with Mango Sauce - Lobster Tail 5
Asparagus Wrap
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
with Crème Fraiche Dill Sauce
Servings
4 wraps
Servings
4 wraps
Asparagus Wrap
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
with Crème Fraiche Dill Sauce
Servings
4 wraps
Servings
4 wraps
Ingredients
THE SAUCE
THE WRAP
Servings: wraps
Units:
Instructions
THE SAUCE
  1. Combine all the ingredients and mix thoroughly. Set to the side or refrigerate till you are ready to use it.
THE WRAP
  1. Blanch the asparagus. In a large saute pan, bring ¾ inch of water to a boil. Once the water comes to a boil, place the asparagus in the water and cover. Cook for 1 minute. Remove immediately and cool asparagus under cold water or in a bowl of ice water.
  2. Down the center of the tortilla, spread 1 tablespoon of the crème fraiche dill sauce horizontally. Top with asparagus, yellow pepper, carrots and red onion. Lay 2 slices of cucumber on each side of the vegetables.
  3. Fold the bottom of the tortilla over the vegetables. Roll the wrap. Add a dab of sauce to the outer end to seal. Serve the extra crème fraiche dill sauce on the side.
Share this Recipe
Powered byWP Ultimate Recipe

Market: 231-347-1571

Party Store: 231-347-9631

Fax: 231-347-3542