Tender-crisp cooked asparagus spears arerolled up in strips of flour tortillas spread with an herb-seasonedcream cheese.
Recipe: Summer AsparagusRoll-Ups
1 pound (24 spears) asparagus
1 to 2 red peppers, roasted*
4 to 6 tablespoons herb cheese spread,** at room temperature
4 sun-dried tomatoes, soaked in boiling water for 10 minutes,drained and finely chopped
8 to 10 (8-inch) flour tortillas
Makes 24 rolls.
*Note: To roast peppers, place under broileror over grill until skin is blackened on all sides. Place inpaper bag and close tightly to let steam for about 10 minutes.Removepeppers from the bag when cool enough to handle. Peel, splitlengthwise and remove seeds, core and trim. Do not rinse underwater.
**Variation: Substitute 4-ounces blue cheeseand 2-ounces cream cheese for herbed cheese and mash with forkat room temperature and continue with directions.
Recipe provided courtesy of the AmericanDairy Association.
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