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Asparagus Wrap

with Crème Fraiche Dill Sauce
Course Main Dish
Servings 4 wraps

Ingredients

THE SAUCE

  • 7.5 ounces crème fraiche Bellwether Farms
  • 1 tablespoon fresh dill chopped
  • teaspoon ½fresh squeezed lemon juice
  • Sea Salt & White Pepper to taste

THE WRAP

  • 4 flour tortillas
  • 12 asparagus spears approximately ¾ pounds
  • 2 Carrots julienne
  • 20 slices thinyellow pepper approximately ½ a pepper
  • 16 slices long thinof English cucumber cut on the bias (approximately ¾ of a cucumber)
  • 4 slices thinof red onion
  • 4 Sprigs of Fresh Dill

Instructions

THE SAUCE

  • Combine all the ingredients and mix thoroughly. Set to the side or refrigerate till you are ready to use it.

THE WRAP

  • 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.
  • 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.
  • 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.