Categories: Vegetables- Asparagus
Ingredients
- 6 oz. asparagus spears
- 2 medium carrots, cut into thin strips
- 1 8 oz. pkg. cream cheese, softened
- 1 egg
- 2 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
- 1/2 cup crumbled blue cheese or feta cheese
- 8 7 or 8-inch flour tortillas
- 2 Tbsp. milk
- 2 tsp. toasted sesame seeds
Directions
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Snap off and discard the woody bases of asparagus spears; cut the spears into 2-inch pieces. Steam the asparagus and the carrots over gently boiling water about 5 minutes or until the vegetables are crisp-tender; drain.
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In a medium mixing bowl beat together cream cheese, egg, and basil until smooth. Stir in crumbled cheese. Arrange asparagus and carrots in the center of tortillas. Spoon 2 rounded tablespoons of cheese mixture on top of vegetables. Fold the bottom half of the tortilla up and over the filling, then fold the left and right edges to the center. Fold the top half over the filling envelope-style.
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Place the bundles, seam side down, on an ungreased baking sheet. Repeat the procedure with each of the remaining tortillas and the remaining filling. Brush each of these packets with milk; sprinkle them with sesame seeds.
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Bake in 425 degrees oven for 10 to 12 minutes
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or until heated through and golden brown.
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makes 8 bundles