Name: Asparagus Wrap
Ingredients: 7.5 ounces crème fraiche (Bellwether Farms); 1 tablespoon fresh dill (chopped); teaspoon ½fresh squeezed lemon juice; Sea Salt & White Pepper (to taste); 4 flour tortillas; 12 asparagus spears (approximately ¾ pounds); 2 Carrots (julienne); 20 slices thinyellow pepper (approximately ½ a pepper); 16 slices long thinof English cucumber (cut on the bias (approximately ¾ of a cucumber)); 4 slices thinof red onion; 4 Sprigs of Fresh Dill

Print Pin

Asparagus Wrap

with Crème Fraiche Dill Sauce

Course Main Dish

Servings wraps

Ingredients

THE SAUCE

7.5 ounces crème fraiche Bellwether Farms
1 tablespoon fresh dill chopped
teaspoon ½fresh squeezed lemon juice
Sea Salt & White Pepper to taste

THE WRAP

4 flour tortillas
12 asparagus spears approximately ¾ pounds
2 Carrots julienne
20 slices thinyellow pepper approximately ½ a pepper
16 slices long thinof English cucumber cut on the bias (approximately ¾ of a cucumber)
4 slices thinof red onion
4 Sprigs of Fresh Dill

Instructions

THE SAUCE

Combine all the ingredients and mix thoroughly. Set to the side or refrigerate till you are ready to use it.

THE WRAP

Blanch the asparagus. In a large saute pan, bring ¾ inch of water to a boil. Once the water comes to a boil, place the asparagus in the water and cover. Cook for 1 minute. Remove immediately and cool asparagus under cold water or in a bowl of ice water.
Down the center of the tortilla, spread 1 tablespoon of the crème fraiche dill sauce horizontally. Top with asparagus, yellow pepper, carrots and red onion. Lay 2 slices of cucumber on each side of the vegetables.
Fold the bottom of the tortilla over the vegetables. Roll the wrap. Add a dab of sauce to the outer end to seal. Serve the extra crème fraiche dill sauce on the side.