Asparagus And Cheese Bundles
|Asparagus spears||6 Ounce|
|Carrots||2 Medium, cut into thin strips|
|Cream cheese||8 Ounce, softened (1 Package)|
|Snipped fresh basil/1 teaspoon dried basil, crushed||2 Tablespoon|
|Crumbled blue cheese/Feta cheese||2 Ounce (1/2 Cup)|
|8 inch flour tortillas||8|
|Toasted sesame seed||2 Teaspoon|
1. Snap off and discard the woody bases from asparagus spears; cut the spears into 2-inch pieces. Steam the asparagus and the carrots over gently boiling water for 4 to 6 minutes or till the vegetables are crisp-tender; drain.
2. In a medium mixing bowl beat together cream cheese, egg, and basil till smooth. Stir in crumbled cheese. Arrange asparagus and carrots in the center of a tortilla. Spoon 2 rounded tablespoons of cheese mixture on top of vegetables. Fold the bottom half of the tortilla up and over the filling; fold the left and right edges to the center. Fold the top half over the filling envelope-style.
3. Place the bundle, seam side down, on an ungreased baking sheet. Repeat the procedure with each of the remaining tortillas and the remaining filling. Brush each of the packets with milk; sprinkle them with sesame seed. Bake in a 425° oven for 10 to 12 minutes or till golden brown and heated through.