Pesto Asparagus Roll-Ups

Roll up, roll up and try these yummy wraps. They are perfect for lunchboxes or picnics. At home, eat them just as they are or pop them into a sandwich press to make hot rollers! Use either of the pesto sauces below.

Ingredients

Asparagus and Rocket Pesto:

• 2 bunches asparagus, woody ends removed
• 3-4 garlic cloves, chopped
• 2 cups rocket leaves
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground pepper to taste
• 2-3 tablespoons grated parmesan or roasted cashews

Semi-Dried Tomato Pesto:

• 2 cups semi-dried tomatoes, drained
• 3 garlic cloves, chopped
• 1-2 red chillies, chopped
• 3 tablespoons extra virgin olive oil

• Salt and freshly ground pepper to taste

• Additional 2 bunches asparagus, woody ends removed
• 6 tortillas, roti or mountain bread
• 1/2 cup grated tasty cheese or crumbled feta

Method

1. To prepare either pesto, use a blender or food mill to process all ingredients to desired consistency, and then set aside.
2. BBQ, grill or steam additional asparagus until just tender, 4-5 minutes.
3. Spread tortillas thickly with pesto and top with cheese. Arrange 2-3 asparagus spears across each tortilla. Roll up firmly and serve whole, halved or sliced.