Summer Asparagus Roll-Ups
Tender-crisp cooked asparagus spears are rolled up in strips of flour tortillas spread with an herb-seasoned cream cheese.
1 pound (24 spears) asparagus
1 to 2 red peppers, roasted*
4 to 6 tablespoons herb cheese spread,** at room temperature
4 sun-dried tomatoes, soaked in boiling water for 10 minutes, drained and finely chopped
8 to 10 (8-inch) flour tortillas
- Trim asparagus tips to 4 to 5-inch lengths, reserving remainder of stalk for another use. In boiling salted water, cook asparagus until tender, 4 to 7 minutes. Rinse under cold water. Cut peppers into 1/2-inch wide strips. Rinse and dry asparagus tips and pepper strips thoroughly.
- Mix herb cheese spread and sun-dried tomatoes together. Spread each tortilla with approximately 1 tablespoon herb cheese spread. Cut tortillas into strips 1 to 1 1/2-inches wide. Place one asparagus tip and one pepper strip together at one end of a tortilla strip and tightly roll-up in spiral fashion. Repeat with remaining asparagus and peppers.
- Refrigerate covered until serving time. May be prepared up to one day ahead.
Makes 24 rolls.
*To roast peppers, place under broiler or over grill until skin is blackened on all sides. Place in paper bag and close tightly to let steam for about 10 minutes.Remove peppers from the bag when cool enough to handle. Peel, split lengthwise and remove seeds, core and trim. Do not rinse under water.
**Variation: Substitute 4-ounces blue cheese and 2-ounces cream cheese for herbed cheese and mash with fork at room temperature and continue with directions.
Recipe provided courtesy of the American Dairy Association.