Thursday, March 18, 2010

Egg-sparagus Wraps

Asparagus is one of those veggies that is best when it's in season locally, and thankfully, it won't be too much longer. Why? Asparagus is delicious any way you make it...roasted, steamed, in soup, with pasta, and now in this scrumptious sandwich.  I was in Sammy T's last week, and this wrap on the specials menu caught my eye. Egg salad, asparagus and bacon... how could I go wrong? It was indeed a wonderful sandwich. Wonderful enough for me to make it for dinner tonight.
This is more of a concept than a true recipe. You'll need egg salad, bacon, asparagus and some sort of flour tortilla or flatbread. (I made this one on a homemade tortilla, but you could use your favorite flatbread.)

Egg-sparagus Wrap
Egg Salad- Use your own recipe or the one below.
Start with perfectly boiled eggs. Boil enough water to cover 6 eggs. When water is boiling, gently lower room temperature eggs into water. Boil for exactly 14 minutes, then remove from heat. Run cold water over eggs until cooled. Peel.
Mash eggs with a fork. Add a  tablespoon of mayonnaise, a teaspoon of yellow mustard, 2 teaspoons of sweet pickle juice and salt and pepper to taste. (Depending on your eggs, you may need to add a bit more mayo or pickle juice.)
Fry bacon until crisp. Drain excess fat.
Wash and drain asparagus. Saute in a little olive oil until desired tenderness is reached.

To assemble the wrap, spread about 1/2 cup of egg salad down the center of your flatbread. (Use more if you have a large tortilla.) Top with 2 or 3 slices of bacon and about 6 (or more) asparagus spears. The original sandwich had lettuce as well, so it wouldn't hurt my feelings if you tucked some in. Fold your wrap and enjoy one of the best treats of spring!

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