Recipe
Pesto Asparagus Roll-Ups
Roll up, roll up and try these yummy wraps. They are perfect for lunchboxes or picnics. At home, eat them just as they are or pop them into a sandwich press to make hot rollers! Use either of the pesto sauces below.
Ingredients
Asparagus and Rocket Pesto:
- 2 bunches asparagus, woody ends removed
- 3-4 garlic cloves, chopped
- 2 cups rocket leaves
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 2-3 tablespoons grated parmesan or roasted cashews
Semi-Dried Tomato Pesto:
- 2 cups semi-dried tomatoes, drained
- 3 garlic cloves, chopped
- 1-2 red chillies, chopped
- 3 tablespoons extra virgin olive oil
-
Salt and freshly ground pepper to taste
- Additional 2 bunches asparagus, woody ends removed
- 6 tortillas, roti or mountain bread
- 1/2 cup grated tasty cheese or crumbled feta
Method
- To prepare either pesto, use a blender or food mill to process all ingredients to desired consistency, and then set aside.
- BBQ, grill or steam additional asparagus until just tender, 4-5 minutes.
- Spread tortillas thickly with pesto and top with cheese. Arrange 2-3 asparagus spears across each tortilla. Roll up firmly and serve whole, halved or sliced.
Recipe provided by the Australian Asparagus Council.