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

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.

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

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.

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.

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

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

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10 comments

Reply

That looks absolutely delicious! I am definitely going to have to give this a go. I even have feta in the fridge….

Thanks for the inspiration 🙂

Reply

@Rachel: that’s my thing: making up things from the contents of my fridge. Too annoying for words to see a list of ingredients that need to be garnered from several different places…LLGxx

Reply

Looks ah-mazing! i’m trying out this weekend – thanks for the food inspiration!!

Reply

@LG: Let us know how it went! LLGxx

Reply

This sounds absolutely delicious! can’t wait to try xx

Reply

@Lola @dressupwithlola.com: Thanks Lola! LLGxx

Reply

Yes another delicious looking recipe, I am a big fan of feta cheese. Seeing as how I have given up eating proper meals in this lovely weather, I will definitely have to have this for my dinner in the week.

Reply

@Style is: Thank you! Yes, it’s tricky finding things to heat when all you want to do is bask like a seal in the heat…LLGxx

Reply

Spotted this in the LLG ‘daily digest’ email and tried it with friends last night… too amazing for words. Had it with whole wheat wraps so felt quite virtuous! (feta obvs cancelled out by the wraps) yum yum.

Reply

@Gemma: This is great to hear! Thank you so much for letting us know! LLGxx

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