Easy lunch: Asparagus and goat cheese wrap

What is there to say about this? Not too much, except it’s the end of asparagus season where I live so I am enjoying what I have left in the fridge (I have quite a bit left actually…) and then that’ll be it until next year! I like asparagus a lot, but only when they’re in-season and fresh. I don’t like them frozen, and I don’t like them canned/pickled. So, I pretty much only eat asparagus for about 3-4 weeks per year, and I’m ok with that. I think that’s the way we should be eating: at the peak of every fruit and vegetables! Yum! Of course, nothing wrong with freezing or canning, but I personally don’t like them that way. Personal taste, that’s all. 🙂

So, I started making this with a salad in mind, but one thing to another, I decided to make a wrap with quickly sautéed vegetables, and creamy local organic goat cheese that I had in the fridge. And voilà! I wasn’t even sure if I should post this or not, but I thought this could be a great recipe for lunches, it only took 10 minutes to make, and it would great cold as well. A really nice grown-up lunch, don’t you think?

Bon appétit!

ECP xo

Easy lunch: Asparagus and goat cheese wrap

A simple easy lunch: asparagus and goat cheese wrap, perfect when asparagus are in season!

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Prep Time:2 minutes mins

Cook Time:8 minutes mins

Total Time:10 minutes mins

Course: Main Course

Cuisine: European

Servings: 1 serving

Calories: 404kcal

Ingredients

• 4 asparagus washed, woody bottoms removed
• 4 thick slices of organic zucchini chopped in strips
• 1 garlic clove minced
• 1/2 cup organic baby spinach washed
• 2-3 Tbsp creamy goat cheese
• 1/2 tsp balsamic vinegar
• 1/2 tsp maple syrup
• 1/8 tsp sea salt a pinch
• 1/8 tsp black pepper a pinch, to taste
• 1 sprouted organic grain wrap (I use Food For Life's Ezekiel wrap)

Instructions

• Warm up your pan over medium heat.
• Cut the asparagus into 2 or 3 chunks.
• Add a bit of olive oil to the pan, and put in the asparagus, and the zucchini pieces. Sauté for about 5 minutes while stirring often.
• Add the garlic and spinach and continue cooking for 2 minutes. You want to make sure not to burn the garlic.
• Add a pinch of sea salt, a drizzle of balsamic vinegar, and a drizzle of maple syrup on top, stir and cook for 1 minute.
• Prepare your wrap: spread the creamy goat cheese in the middle, then put the cooked veggie mixture in the middle with the juices.
• Bon appétit!
• (note: I was out of sweet pepper, but this would make a delicious addition)