Asparagus Roll

I found some big fat juicy organic asparagus from Jusco the other day. I bought a bunch of them for about RM4.80. Instead of stir fry it with sambal and shrimps as usual, I tried to make a simple dish. I stumbled upon one simple recipe from nibbledish, and I twisted the recipe based on the ingredients I had.

This is a type of finger food that taste good in Thousand Island sauce. Hubby & I gobbled up 2 rolls each as our dinner. We need to cut down the carbohydrate intake and substitute our diet with more fresh vegetables and fruits. :)

Asparagus Roll
Serves 2

Ingredients:

8 asparagus
extra virgin olive oil

For the egg wrap
3 eggs
2 tbsp cream
3 tbsp fresh milk
3 tbsp flour, sifted
half tbsp brown sugar
some chopped chives (optional)

Sauce
Thousand Island

Method:

1. Trim off the outer layer of the asparagus. Cut each asparagus into half. Cook for 2 minutes in the boiling salted water. Drain and rinse under cold running water. Drizzle with extra virgin olive oil.

2. Mix all the ingredients for the egg wrap in a bowl.

3. Heat up the non stick pan, pour quarter of the egg mixture and swirl it around the pan to make a thin omelette. Repeat for the rest of three.

4. Arrange 4 asparagus on each of the egg wrap and roll it up nicely.

5. Serve it with Thousand Island sauce.