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| Photo source |
Cleo, Food Bank volunteer
Ingredients:
24 spears asparagus
1 ripe avocado, pitted and peeled
1 tsp fresh-squeezed lime juice
1 clove garlic, minced
1 1/2 cups cooked cold long-grain white rice
3 tbsp plain nonfat yogurt
3 (10-inches in diameter) whole wheat tortillas
1/3 cup fresh cilantro leaves
2 tbsp chopped red onion
Directions:
In a medium-sized saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. Drain thoroughly. In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree. In another small bowl, stir together the rice and yogurt to mix well. Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side. Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion. Fold in both sides and the bottom of each tortilla up over the filling; then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving. To serve, cut each wrap in half crosswise.
Recipe source
Asparagus at the Food Bank's Quick and Fresh store is a bargain as are the avocados and limes. So with that incentive, I had to try this recipe.
ReplyDeleteI made only two of the roll-ups and they were so good I had to stop myself from eating both at the same meal. I plan to make them again--today.
The prep time was minimal. I used Trader Joe's flour tortillas, which are reasonably priced and reasonably healthy; a small avocado; and less of the rice. The only thing this recipe didn't include, which it needed, was a touch of salt.