Lunch / Dinner
When you're looking for something lighter and fresher, turn to these Asparagus Wraps. Building on the classic pairing of asparagus and prosciutto, with quickly marinated mozzarella thrown in, simply roll everything into a meal. And for even more flavor, forget the standard flour tortillas and look for wraps flavored with sun-dried tomato and basil or spinach.
FOR THE MOZZARELLA, WHISK:
FOR THE ASPARAGUS, TOSS:
FOR THE WRAPS, BRUSH:
Choose asparagus stalks with tightly closed, dry tips that are firm to the touch and bright green in color. Use asparagus within 3–4 days of buying. And store spears in the fridge wrapped in paper towels inside a plastic bag
Preheat oven to 425°.
For the mozzarella, whisk together Italian dressing and Dijon for the marinade, then pour over mozzarella slices in a shallow dish, turning to coat. Set mozzarella aside to marinate while preparing asparagus.
For the asparagus, toss spears with oil and season with salt and pepper; transfer to a baking sheet. Roast asparagus until crisp-tender, 8–10 minutes.
Heat a large nonstick skillet over medium-high.
For the wraps, brush inside of each tortilla with marinade, then top with 2 slices marinated mozzarella, 3 slices prosciutto, and a quarter of the asparagus. Tightly roll up wraps; brush outsides with marinade. Brown wraps in hot skillet until golden and mozzarella slightly melts. Halve wraps on the bias.
To marinate mozzarella, completely cover it in dressing, then let stand until ready to use.
It's easiest to tightly roll the wraps if you place the asparagus slightly off center before rolling.
Use the leftover marinade in place of oil or butter to brown the outside of the wraps in a nonstick skillet.
% Daily Value*
Total Fat 32g 49%
Saturated Fat 13g 65%
Cholesterol 80mg 26%
Sodium 1792mg 74%
Carbs 29g 9%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.