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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Here's an interesting side dish that'll have folks asking for seconds. It's the perfect vegetable for Easter dinner. Ingredients:
1 cup water |
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces |
2 medium carrots, julienned |
1 package (8 ounces) cream cheese, softened |
1 egg |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1/2 cup crumbled feta cheese |
8 flour tortillas (8 inches), warrmed |
2 tablespoons milk |
2 teaspoons sesame seeds |
Directions:
1. In a large saucepan, bring water to a boil. Add asparagus and carrots. Cook, uncovered, for 5 minutes; drain.
2. In a small bowl, beat the cream cheese, egg and bail; stir in feta cheese.
3. Place a mound of vegetables in the center of each tortilla. Top with 2 rounded tablespoonfuls of cheese mixture. Fold ends and sides over filling and roll up.
4. Place seam side down on an ungreased baking sheet. Brush with milk; sprinkle with sesame seeds. Bake at 425° for 10-14 minutes until heated through and golden brown. Yield: 8 servings.
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