Asparagus Wraps
Ingredients - Serves 6
30 asparagus spears
Inverawe Scottish smoked salmon
Shredded lettuce
750g Greek yogurt
2 tsp wholegrain mustard
Handful of fresh dill
3 wholegrain bread wraps, sliced in half
1 lemon
Ground pepper to taste
Cooking Instructions
HOW TO COOK ASPARAGUS
1. Wash the asparagus spears thoroughly and trim the bases.
Methods for cooking asparagus: using an Asparagus Steamer, Saucepan or BBQ:
a) Using an asparagus steamer- approximately one third fill the steamer with
water and bring to the boil. Gently lower basket into the water and steam the
asparagus for 6-8 minutes.
b) Using a wide base saucepan - bring water to the boil, lay asparagus into the
pan, ensure the pan is slightly off-centre so the tips are not over direct heat.
Simmer for 5- 7 minutes, until tender.
c) BBQ - toss asparagus spears in a little olive oil, throw onto the BBQ, and cook for
5 - 7 minutes until lightly chargrilled and crunchy.
SAUCE. Combine finely chopped dill with 8 tbsp Greek yogurt and 2 heaped tsp of
wholegrain mustard, stir well.
SERVE. Spread the sauce over wraps.
Add lettuce, thin slices of salmon, asparagus, yogurt, mustard and dill dressing.
Roll tightly. This combination is delicious served whilst the asparagus is still
warm.
ASPARAGUS SEASON
At Garsons Pick Your Own Farm we grow Geynlim and Franklym varieties of asparagus,
available from early May to mid June. Asparagus is also stocked in our farm shop, along
with the superb Inverawe Scottish smoked salmon.
All items are subject to availability © Garsons 2007,
Winterdown Road, West End, Esher, Surrey, KT10 8LS