These roll-ups pair asparagus, a favorite spring vegetable, with roasted red peppers and sun-dried tomatoes for a light lunch, snack or side dish. You can roast your own peppers or purchase them roasted and jarred. The Midwest Dairy Council-Nebraska provided the recipe through the Midwest Dairy Association.
Asparagus Roll-Ups with Blue Cheese
• 1 pound (about 24 spears) asparagus
• 2 red peppers, roasted and cut into ¼-inch-wide strips (see note)
• 4 sun-dried tomatoes
• 4 ounces blue cheese, at room temperature
• 2 ounces light or one-third-reduced-fat cream cheese, at room temperature
• 6 soft flour tortillas, each 8-inches in diameter
Trim asparagus stalks to 5-inch length. In boiling salted water, cook asparagus until tender, about 5 to 7 minutes. Rinse under cold water. Thoroughly dry asparagus and roasted peppers.
While asparagus is cooking, place sun-dried tomatoes in boiling water for 10 minutes. Drain and finely chop. In a small bowl, mash together tomatoes, blue cheese and cream cheese.
Spread each tortilla with about 1½ tablespoons cheese spread. Cut each tortilla into four strips.
Place one asparagus spear and one pepper strip together at end of tortilla strip and roll tightly into a spiral. Repeat with remaining asparagus and peppers.
Serve immediately or refrigerate up to a day before serving.
Makes six servings of four wraps each. Preparation time is estimated at 35 minutes. Cooking time is estimated at 15 minutes, not including roasting your own peppers.
Note: To roast peppers, place them under hot broiler or over hot grill. Turn peppers every few minutes until skin is blackened on all sides. Place peppers in paper bag and close tightly, allowing to steam 15 minutes. Remove peppers from bag when cool. Peel, split lengthwise and remove seeds and core. Do not rinse.
Nutrition information per serving: 259 calories, 11 grams total fat (5 grams saturated fat), 19 milligrams cholesterol, 628 milligrams sodium, 31 grams carbohydrate, 4 grams dietary fiber, 11 grams protein. — Sue Story Truax