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Grilled Asparagus Wrap

Grilled Asparagus Wrap

Martha Stewart Living, April 1999 http://www.marthastewart.com/326492/grilled-asparagus-wrap
3
Rated
60100(2)2
  • Yield Serves 4

Ingredients

    • 1/2 cup instant couscous
    • Salt and freshly ground black pepper
    • 3 tablespoons freshly squeezed lemon juice, plus 2 teaspoons grated lemon zest
    • 2 teaspoons grated lemon zest
    • 2 teaspoons fresh thyme leaves
    • 1/2 cup mayonnaise (or 1/4 cup mayonnaise mixed with 1/4 cup plain yogurt)
    • 1 pound medium asparagus
    • 1/2 Vidalia or Spanish onion, peeled and sliced into 1/4-inch rounds
    • 2 tablespoons extra-virgin olive oil
    • <u>Grilled Flatbread</u>, or store-bought pita bread
    • 1 small head red oakleaf lettuce

Directions

  1. Heat grill or grill pan until hot. Bring 3/4 cup water to a boil in a medium saucepan. Add couscous and pinch of salt; stir. Cover, remove from heat, and let stand 5 minutes. Fluff couscous with a fork.
  2. Combine lemon juice and zest, couscous, thyme, and mayonnaise in a bowl. Season with salt and pepper. Set aside.
  3. Snap off and discard tough ends of asparagus. In a large bowl, combine asparagus, onion, and oil; season with salt and pepper.
  4. Grill asparagus and onions until spears are slightly charred and rounds are soft and browned, about 10 minutes.
  5. Spread one-fourth of couscous over each piece of flatbread. Place 4 asparagus spears, tips extending, over couscous. Place one-fourth of onions on asparagus; top with one-fourth of the lettuce. Roll each sandwich tightly; seal with a wooden skewer. Serve.

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