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Asparagus and Smoked Salmon Wraps




Source of Recipe


Internet


List of Ingredients




1 C. light mayonnaise
1/4 C. finely chopped fresh parsley
2 tsp. coarse Dijon-style mustard
1 tsp. finely grated lemon zest
20 thin asparagus, trimmed
1 head Bibb lettuce
1 small red onion, thinly sliced
8 ounces smoked salmon
4 flour tortillas or wraps (8-to 9- inch),
at room temperature


Recipe



Perpare Lemon-Parsley Mayo: Combine mayonnaise, parsley, mustard, and lemon zest in a small bowl and mix well to blend.
Refrigerate.
Blanch asparagus in boiling salted water for 1 to 2 minutes, depending on thickness (they should be just tender-crisp). Drain and rinse under cold water to stop cooking. Pat dry and set aside. Separate lettuce leaves, rinse and pat dry. Tear into bite-size pieces.
Assemble wraps: spread tortillas generously with Lemon-Parsley Mayo. On the top two thirds of each wrap, scatter onion, lettuce, and smoked salmon. Roll each wrap into a cone shape, making the lower third of the wrap the base of the cone and folding it under to keep cone secure. Insert 5 asparagus into each cone and serve.