asparagus and egg wrap Recipe

asparagus and egg wrap

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  • 2 tortilla wraps
  • 8 asparagus spears
  • 2 medium eggs
  • olive oil
  • extra virgin olive oil
  • salt
  • black pepper
  • parmigiano reggiano

How to make asparagus and egg wrap

English asparagus is in season! After bringing home a bunch from the local farmers' market, I made them into this quick, simple lunch.

  1. Trim woody ends on asparagus and cook in boiling salted water for about 3 - 5 minutes until al dente. Drain and rinse under cold running waer.
  2. Beat eggs together with a pinch of salt and heat olive oil in a small frying pan. Add half of the eggs and swirl it around the pan to make a thin omelette that is almost the same size as the wrap. Repeat for another omelette.
  3. Drizzle extra virgin olive oil on the wrap, sprinkle with salt and black pepper. Lay over the omelette then arrange 4 of the asparagus spears on one end of the wrap. Shave over some parmigiano reggiano, roll up and slice. Repeat for the other wrap.
  • telliecoin
    telliecoin says

    this seems like great picnic food! :D that gives me ideas.. for a picnic.. hmm if it wasn't winter and pouring rain.. BUT this looks good! I will come back to look at this if i'm planning a picnic!

  • sometemple
    sometemple says

    I had these for breakfast this morning. They were fantastic.

  • Mariska
    Mariska says

    low carb , high fiber, great recipe thanks

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