Best 8 Asparagus Wraps Recipes

ASPARAGUS WRAPS

Steps:

• Preheat oven to 425°. Mix butter, seasoning blend and garlic salt. Unfold puff pastry sheets onto a lightly floured surface. Spread each with 1-1/2 tablespoons butter mixture and sprinkle with 1/2 cup cheese. Top with prosciutto, pressing lightly to adhere., Using a pizza cutter or sharp knife, cut each sheet into 12 strips (about 1/2 in. thick). Wrap each strip, filling side in, around an asparagus spear; place on parchment-lined baking sheets., Bake until golden brown, about 15 minutes. Serve warm.

ASPARAGUS OMELETTE WRAPS

Steps:

• Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper.
• Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp.
• Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side.
• Repeat until all the egg mixture is used up.
• Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino.
• Note: To prepare asparagus take the tender stalk in both hands; gently hold the spear end of the stalk with one hand while you snap the bottom end off with the other hand. Then trim the broken end with a sharp knife and the asparagus is ready to cook.

ASPARAGUS HAM WRAPS

Steps:

• Place asparagus in a shallow microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 2 minutes or until crisp-tender. Drain and rinse in cold water. Spread 1 tablespoon of mayonnaise over each tortilla. Top each one with one slice ham, two slices of cheese and four asparagus spears; roll up.

ASPARAGUS CHICKEN WRAPS

Steps:

• 1. Pound chicken breasts to 1/4" thickness. Place in gallon ziploc bag and pour in marinade. Let sit in fridge at least 3 hours (or up to 24). Rinse and dry asparagus.
• 2. A half hour before making wraps, set out bacon to soften for easier wrapping. Gather 5 springs of asparagus and wrap with chicken breast. Hold together and wrap 2 slices of bacon around chicken breast and asparagus, securing with a toothpick (once you get the hang of it, only one toothpick is needed). Place on indirect heat, lay down heavy foil or oven liner on grill. Cook over medium heat, turning carefully with tongs as not to unravel the wraps. Bacon will become crispy. Cook until asparagus is tender and chicken is done, about 45 minutes. I had an extra bottle of marinade, so I heated it and brushed them while cooking, saving the rest for extra sauce if anyone wanted it.
• 3. When done, I've melted a piece of provolone cheese on the top!

ASPARAGUS WRAPS

Steps:

• Spread a tortilla with a layer of cream cheese and then a layer of salsa. Place an asparagus spear at the edge of the tortilla and roll tightly. Chill, seam side down, covered with a slightly damp paper towel and plastic wrap.. When ready to serve, cut on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a serving platter.

CHICKEN AND ASPARAGUS WRAPS

Steps:

• Whisk together soy sauce, Dijon mustard and honey in a small bowl until well blended; set aside.
• Heat oven to 200 degrees; place tortillas in foil-covered oven-proof dish in oven to warm.
• Heat oil in large skillet over medium heat; add green onions, ginger and garlic.
• Stir-fry until fragrant, about 2 minutes.
• Add chicken, asparagus, salt and pepper to taste; stir-fry until asparagus has softened and chicken is cooked through, about 5 minutes.
• Stir in cilantro; remove from heat.
• Remove warm tortillas from oven.
• Divide rice among tortillas; add chicken-asparagus mixture.
• Drizzle with dressing; roll up tortillas.
• Serve with salsa.

ASPARAGUS AND AVOCADO WRAPS

Steps:

• In a medium saucepan over high heat, bring 2 inches watger to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, 6-8 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking. Drain thoroughly.
• In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree.
• In another small bowl, stir together the rice and yogurt to mix well.
• Heat a dry large frying pan (not one with a nonstick surface)over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.
• Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.
• Fold in both sides and the bottom of each tortilla up over the filling, then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
• To serve, cut each wrap in half crosswise.

ASPARAGUS WRAPS

Steps:

• MOZZARELLA: 1. Whisk together dressing and mustard 2. Pour over mozzarella slices in a shallow dish. Turn mozzarella to coat. Set aside. ASPARAGUS: 1. Toss spears with oil and season with salt and pepper. Transfer to a baking sheet. 2. Roast asparagus until crisp-tender, 8-10 minutes WRAPS: 1. Brush inside of each tortilla with marinade, then top with 2-3 slices of marinated mozzarella, 3 slices of prosciutto, and a quarter of the asparagus. 2. Tightly roll up wraps, brush outsides with marinade. 3. In a pan heated to medium-high, brown wraps until mozzarella slightly melts. 4. Before serving hot, slice wraps in half on the bias.