Recipe Friday: Asparagus, Feta cheese, grilled mushroom, avocado & herb wrap

by Sasha Wilkins on May 28, 2011 · 18 comments

Asparagus, Feta cheese, grilled mushroom, avocado & herb wrap

Firstly: apologies for ballsing up Recipe Friday yesterday – life rather ran away with me, and so I am now going to make sure my recipes are drafted in advance so I never miss a day. Anyway, yesterday’s was going to be my almond cake with blueberries, or maybe my almond & vanilla cupcakes with 70% chocolate buttercream frosting, (I have been experimenting with almond meal)  but I have just made a scratch lunch from the fridge (whilst resisting the temptation to just eat pitta & houmus as per), and it was really very good, so that’s what’s here today.

These are so quick & easy, the perfect lunch really. They are simply a tortilla filled with steamed asparagus, crumbled Feta cheese, fried mushrooms and avocado, with chives from my windowsill pot.  It’s the combination of textures that makes this work, so you can always sub ingredients. Any kind of soft  cheese would work and, whilst it’s asparagus season so it’s cheap and delicious right now,  you could play around with sticks of cucumber or grilled courgette (zucchini), maybe steamed French beans. Anything with a crunch.

Here’s how to make a simple lunch for one person:

So, take two frying pans – mine are both tiny, medium wld have been better but no matter. In one swirl some olive oil and heat. In the other put half an inch of water and heat.

Slice 3 or 4 large-ish white mushrooms thickly and add to pan when oil is hot. Fry them until soft and then season with black pepper and a sprinkle of Maldon salt

When the water in the other pan  is boiling add  some asparagus spears – I  prep by just breaking off the woody ends.  I used 8, but mine were so thin as to almost be sprue (baby asparagus), so use your judgement. If you have those big fat spears you prob only need say 3. Cover the frying pan and cook till soft – this will be very quick, so keep an eye on them.

Once the mushrooms are cooked, reserve them, and place the tortilla/wrap  in the pan. The residual heat will soften it and make it easier to roll.  I used a multigrain tortilla, hence the funny speckles.

When the tortilla is soft smear over half a small avocado and crumble over your feta. (A little goes a surprisingly long way.) If you smear over the entire wrap it will be almost impossible to roll.

Asparagus, Feta cheese, grilled mushroom, avocado & herb wrap

Then add your mushrooms. I then snipped over THE FIRST CHIVES FROM MY TERRACE GARDEN. Not that I am excited by that or anything. Other herbs would be nice here: you cld try thyme, or flat leaf parsley instead.

Asparagus, Feta cheese, grilled mushroom, avocado & herb wrap

Then add your asparagus, and roll up your parcel. Then take a VERY sharp non-serrated knife (if it’s blunt you’ll just end up sawing through and your  filling will squish out the sides) and cut into pieces. So pretty. Like English sushi.


Devour whilst making sure the dog doesn’t steal any if your back is turned for an instant. Hurrumph.

fresh herbs
Soft cheese
Ripe avocado
White mushrooms
Medium tortilla or wrap
Olive oil
Maldon salt
Freshly ground black pepper

{ 14 comments… read them below or add one }

Sylvia May 28, 2011 at 07:49

I’m salivating. I just had a salad for brunch, and it taking all my willpower to not go out and buy the ingredients for a second lunch.
Also, I forwarded your blog to my mother, who said “She looks a bit like you, and she has that natural creative cleverness when it comes to cooking.”
For her, that is the biggest compliment she can give anyone.


LLG May 29, 2011 at 16:37

@Sylvia: I think that’s one of the best compliments I have ever received about my cooking. Would you thank your mother on my behalf? LLGxx


Catherine May 28, 2011 at 08:45

This looks delicious. I would like to try it with roasted asparagus which is my new favourite way of cooking them. I roast them with olive oil and while it takes a bit longer than steaming they are so moreish. Squeeze some lemon on top.


LLG May 29, 2011 at 16:39

@Catherine: I adore roasted asparagus too, but I find that they do lose that freshness and crunch a bit, which I think is important here…also…takes too long for a quick lunch! But a plate of roasted asparagus? Mmmmmm LLGxx


Catherine May 29, 2011 at 22:22


Have you tried roasted cauliflower? omg – good with parmesan and garlic. Or roasted sweet potatoes?


Marina (Makeup4all) May 28, 2011 at 09:16

Ooh, great idea! I love trying different variants with my tortillas so that would be nice to try this recipe, thanks for sharing x


LLG May 29, 2011 at 16:40

@Marina (Makeup4all): I’ve been experimenting! More ideas to come…LLGxx


RasMbisi May 28, 2011 at 10:34

Yum! I do miss asparagus, it simply does not grow here, but courgettes do – so I shall be grilling some, i think after marinating them in a mix of lemon juice, olive oil with some garlic, mint and a good grinding of pepper. That’s my sunday lunch sorted – thanks :-)


LLG May 29, 2011 at 16:42

@RasMbisi: A pleasure! I do think courgettes would be delicious too. LLGxx


Halley May 28, 2011 at 19:41

That looks delicious! This is something new to me – what a great idea for tortillas.


LLG May 29, 2011 at 16:45

@Halley: It’s odd – I see tortillas sold as wraps over here in the UK, rather than as tortillas…I think it’s more normal here to put un Mexican fillings in them…LLGxx


Anthony May 29, 2011 at 00:59

Now THAT is what I’m talkin’ bout GIRRRRLLLL. Nice vegetarian delight!

Never thought of asparagus going inside a wrap.


Lisa May 29, 2011 at 11:59

This looks wonderful!!! I need to try this for lunch this week…

Take Care…


Jodie May 30, 2011 at 09:47

These look delicious! I think I will give these a go for lunch today/tomorrow. I love it when I find new food to keep the diet fun and slightly less painful! Thanks xx


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