Asparagus wraps

Chef, Sandi Richard shares her asparagus wrap recipe for those picky eaters in the family.


INGREDIENTS

METHOD

  1.  Preheat 350°F.
  2. Butter bread, evenly, on one side. Sprinkle with garlic powder.
  3. Flip bread over, butter side down onto a cookie sheet and spread other side with mushroom soup.
  4. Place two pieces of washed and snapped asparagus on top.  Fold bread over and secure with a toothpick.
  5. Bake in preheated oven on cookie sheet, for 15 minutes or until golden brown and just crunchy.

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