1 Asparagus Bunch
2 Lg. Tortillas, gluten-free (or favorite spinach type, etc.)
1 Garlic Clove, crushed (optional)
1/2 cup Gruyere, Swiss, or vegan alternative cheese, grated
Salt & Pepper,to taste
Olive oil spray, or 1/2 tsp. each of organic butter and olive oil
Balsamic reduction drizzle for garnish (recipe below)
In a saute pan, place the cleaned and trimmed asparagus with a little water, and steam until just barely done (al dente). Remove from the pan, setting to the side. Spray or brush your pan or grill with organic butter and olive oil. Lay out flat two of the tortillas, putting 1/2 of the cheese, and they laying down the asparagus on the two tortillas. Cover the asparagus with the remaining 1/2 cheese, sprinkle with salt and fresh ground pepper. Then, top each one with the second tortilla. You will then have 2 that are ready to cook. Once they are golden brown, remove them and cool slightly. Cut them each in quarters and plate. Drizzle with the balsamic reduction, serve, and enjoy!
Balsamic Honey Drizzle
1/2 cup Balsamic Vinegar (organic, good quality)
1 Tbsp. Honey, organic (optional)
Pour the balsamic vinegar in a saucepan on low heat. Reduce until it is thick and syrupy. Add the honey once it is slightly cooled. Once you are ready to use, take a spoon (if you do not have a squeeze bottle) and make designs over your food, and/or around your plate.