ASPARAGUS BREAKFAST WRAPS

IT’S ASPARAGUS SEASON! I’m not kidding when I say I’m waiting all year for the asparagus season to arrive. I love the flavor and texture of asparagus, but because they’re expensive at $4/lb. Most of the time, I can only indulge when they’re available. This week to my surprise, I picked up a plethora of asparagus at $1.50/lb.! YES!

My preferred method of eating the asparagus is to simmer it in a steamer or steamer with salt, butter, and garlic. I cooked the asparagus for breakfast wraps in the same manner. A single bunch of asparagus will suffice for six wraps, each containing four spears inside. If the asparagus you have are thin, you can squeeze more into each wrap. As I only eat one wrap daily (that’s but not saying that I could eat more), …), I chilled the remainder of the asparagus, then offered a few quick stirs before making my wrap on the next day. Still delicious.

The wraps have eggs, Swiss cheese, and tomatoes cut into slices. The egg was cooked very simply so that the yolk could function as a sauce. Swiss would be ideal for the asparagus, but a salty/sharp cheddar is also delicious. There’s plenty of room to play with the recipe… Try it out, and let me know what you discover!

ASPARAGUS BREAKFAST WRAP

INGREDIENTS

1 lb of asparagus ($1.65)

6 small-size fajita flour tortillas ($0.53)

Six large eggs ($0.72)

4.5 oz Swiss cheese ($0.92)

Three medium Roma tomatoes ($0.75)

One teaspoon butter ($0.02)

for salt to be tasted and spice ($0.05)

to taste the garlic powder ($0.05)

brief spray non-stick spray ($0.05)

INSTRUCTIONS

Rinse the asparagus, then cut 1 inch 1.5 to 1.5 inches off the bottom of the spear to eliminate the fibrous, hard ends. The fibrous woody fibers on the bottom of the asparagus will not be softened by cooking and aren’t pleasant to eat.

Cut and wash the asparagus into a big pan with around 1 cup of boiling water (enough to ensure that the asparagus are submerged on a flat surface. See photos below). Bring the water to a simmer over medium or high temperatures. Let the asparagus simmer until they’re tender but not mushy and bright, fresh green (about 5-10 mins). Test them with a fork to determine their tenderness. If your pan has a lid, use it to collect the steam to cook more quickly.

Remove any liquid from your asparagus and then season with one teaspoon of butter and a pinch of pepper, salt, and garlic powder. I prefer a thin sprinkling of each around 1/4 tsp. Mix the asparagus with a spoon to disperse the seasoning.

While the asparagus cooks, prepare the egg according to your preference (I fry it too easily in a pan using Non-stick oil). Add salt and pepper to the eggs as you prefer.

Create the wrap by placing four pieces of asparagus on the tortilla. Then, add .75 one oz. of Swiss cheese, the cooked egg, and half of a Roma tomato, cut into slices. Then fold all sides of the tortilla towards the center, with one side over the other. Then, place the wrap you folded back in the hot skillet where you cooked the egg, putting the rolled side down. The wrap should be cooked until the tortilla has browned and crisped on all sides. It will also seal the wrap to keep it closed. You can serve it whole or cut it in two.