by Sarah Steimer
- four stalks of asparagus
- 1/4 cup Gruyere cheese, shredded
- handful of fresh spinach, rinsed and dried
- pepper, to taste
Snap off the bottoms of the asparagus, steam until the stalks are tender crisp.
In the meantime, spread the cheese on top of the tortilla. Microwave for about 25 seconds or until the cheese has melted a little. Season with pepper.
Distribute the spinach over the tortilla and add the asparagus stalks. Roll up and eat.
Makes one serving (because you don’t need to cook for everyone all the time, am I right?).
Recipe: Sarah Steimer
Photo: Sarah Steimer
This recipe appeared in Seasonal Sundays (RealSustenance.com).