I first posted this idea back in the summer of 2011, and then completely forgot about it until this evening, when I looked in the fridge and found very little that was appealing to eat on this heatwave evening. I wanted some crunch, something green, and something salty, that felt vaguely indulgent without being hideously calorific…
This is 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 the end of the English asparagus season, you could play around with sticks of cucumber or grilled courgette (zucchini), maybe steamed French beans. Anything with a crunch would be delicious.
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 the pan with oil. Fry the mushrooms until soft, 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 (young asparagus), so use your judgement as to quantity. 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. Place the tortilla/wrap in the mushroom pan. The residual heat will soften the tortilla 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 then crumble over your feta. (A little goes a surprisingly long way.) NB: If you smear over the entire wrap it will be almost impossible to roll.
Then add your mushrooms. I then snipped over a few chives. Other herbs could be nice here too: you could try thyme, or flat leaf parsley instead.
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.
Medium tortilla or wrap
Freshly ground black pepper