Free Healthy Recipe - Asparagus Wraps

Gluten free, Low carbohydrate, Low GI, Wheat Free

Copyright John Paul Urizar

Pecorino is a sharp flavoured mature sheep's milk and may be easier for some people who experience and mild sensitivity to cow's dairy. Made from partly skimmed milk pecorino is lower in fat than parmesan and mature cheddar.
These wraps make a lovely breakfast, light lunch or starter.

½ cup skim milk
1 bunch sage, roughly chopped
1 tsp thyme, chopped
2 cloves garlic, chopped
¼ cup pecorino cheese, grated
24 stalks asparagus

Beat the eggs in a bowl. Add the skimmed milk, sage, thyme, garlic, pecorino and season with cracked black pepper.

Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp.
Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side.
Repeat until all the egg mixture is used up.
Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino.

Note: To prepare asparagus take the tender stalk in both hands; gently hold the spear end of the stalk with one hand while you snap the bottom end off with the other hand. Then trim the broken end with a sharp knife and the asparagus is ready to cook.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 15 mins
Ready in: 30 mins

Suitable for:
Breakfast, Entree, Lunch
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Nutritional Information - Per Serve
Kj 1176 kj
Calories 281 kcal
Fat 21.4 g
Saturated Fat 5.7 g
Total Carbohydrate 3.4 g
Total Protein 18.5 g
Fibre 1.7 g

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