Food & Cooking Recipes Lunch Recipes Grilled Asparagus Wrap 4.0 (5) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Grilled asparagus spears, sweet onions, and couscous salad are wrapped inside grilled flatbread. Ingredients ½ 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 ½ cup mayonnaise (or ¼ cup mayonnaise mixed with ¼ cup plain yogurt) 1 pound medium asparagus ½ Vidalia or Spanish onion, peeled and sliced into ¼-inch rounds 2 tablespoons extra-virgin olive oil Grilled Flatbread, or store-bought pita bread 1 small head red oakleaf lettuce Directions 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. Combine lemon juice and zest, couscous, thyme, and mayonnaise in a bowl. Season with salt and pepper. Set aside. Snap off and discard tough ends of asparagus. In a large bowl, combine asparagus, onion, and oil; season with salt and pepper. Grill asparagus and onions until spears are slightly charred and rounds are soft and browned, about 10 minutes. 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. Rate it Print