These burritos are a great way to enjoy fresh asparagus in season, but steamed or blanched broccoli and other vegetables step in as a replacement at other times of the year.
Yield
Serves 4
Ingredients
1 lb asparagus (500g)
1 cup ricotta cheese (250 mL)
1/3 cup shredded mozzarella cheese 75 (mL)
¼ cup freshly grated Parmesan cheese 50 (mL)
3 tbsp fresh thyme leaves (45 mL)
1 tsp sesame oil (5 mL)
Salt and freshly ground pepper
4 large, soft flour tortillas
2 cups tomato sauce (500 mL)
8 fresh thyme sprigs, optional
Ingredients
Equipment:
Baking sheet, lightly oiled
Directions
Preheat oven to 375°F (190°C) 1. Trim tough ends from asparagus and discard (or freeze for vegetable stock). In a large saucepan, bring 6 cups (1.5 L) water to a boil over high heat. Drop asparagus into the water. Reduce heat and simmer for 3 to 5 minutes or just until tender. Drain and let cool. 2. Meanwhile, in a bowl, combine ricotta, mozzarella and Parmesan cheeses, thyme and oil. Add salt and pepper, to taste. 3. Spoon about one-quarter of the cheese mixture into center of a tortilla. Spread to within ½ inch (1 cm) of the edges. Divide asparagus into 4 portions. Lay one portion in the center of tortilla. Fold in bottom and one side and roll the tortilla around the asparagus allowing the tips to extend out the top of burrito. Repeat with remaining tortillas and filling. 4. Place burritos seam side down on prepared baking sheet. Bake in preheated oven for 12 to 15 minutes, until heated through. 5. Meanwhile, in a small saucepan, heat tomato sauce over medium heat. Transfer burritos to serving plates and spoon about ½ cup (125 mL) of the sauce over top each. Garnish with thyme springs, if using, and serve immediately.
Nutritional Information
Calories: 585kcal (29%),
Sodium: 1866mg (78%),
Total Carbohydrate: 73g,
Fiber: 8g,
Fat: 22g (34%),
Trans Fat: 0g,
Saturated Fat: 10g (49%),
Monounsaturated Fat: 8g,
Polyunsaturated Fat: 3g,
Cholesterol: 44mg (15%),
Sugar: 10g,
Protein: 25g,
Magnesium: 77mg,
Potassium: 930mg,
Vitamin A: 185mcg RAE (6%),
Vitamin C: 20mg (33%),
Calcium: 447mg (45%),
Iron: 9mg (47%)
These burritos are a great way to enjoy fresh asparagus in season, but steamed or blanched broccoli and other vegetables step in as a replacement at other times of the year.
Yield
Serves 4
Ingredients
1 lb asparagus (500g)
1 cup ricotta cheese (250 mL)
1/3 cup shredded mozzarella cheese 75 (mL)
¼ cup freshly grated Parmesan cheese 50 (mL)
3 tbsp fresh thyme leaves (45 mL)
1 tsp sesame oil (5 mL)
Salt and freshly ground pepper
4 large, soft flour tortillas
2 cups tomato sauce (500 mL)
8 fresh thyme sprigs, optional
Ingredients
Equipment:
Baking sheet, lightly oiled
Directions
Preheat oven to 375°F (190°C) 1. Trim tough ends from asparagus and discard (or freeze for vegetable stock). In a large saucepan, bring 6 cups (1.5 L) water to a boil over high heat. Drop asparagus into the water. Reduce heat and simmer for 3 to 5 minutes or just until tender. Drain and let cool. 2. Meanwhile, in a bowl, combine ricotta, mozzarella and Parmesan cheeses, thyme and oil. Add salt and pepper, to taste. 3. Spoon about one-quarter of the cheese mixture into center of a tortilla. Spread to within ½ inch (1 cm) of the edges. Divide asparagus into 4 portions. Lay one portion in the center of tortilla. Fold in bottom and one side and roll the tortilla around the asparagus allowing the tips to extend out the top of burrito. Repeat with remaining tortillas and filling. 4. Place burritos seam side down on prepared baking sheet. Bake in preheated oven for 12 to 15 minutes, until heated through. 5. Meanwhile, in a small saucepan, heat tomato sauce over medium heat. Transfer burritos to serving plates and spoon about ½ cup (125 mL) of the sauce over top each. Garnish with thyme springs, if using, and serve immediately.
Nutritional Information
Calories: 585kcal (29%),
Sodium: 1866mg (78%),
Total Carbohydrate: 73g,
Fiber: 8g,
Fat: 22g (34%),
Trans Fat: 0g,
Saturated Fat: 10g (49%),
Monounsaturated Fat: 8g,
Polyunsaturated Fat: 3g,
Cholesterol: 44mg (15%),
Sugar: 10g,
Protein: 25g,
Magnesium: 77mg,
Potassium: 930mg,
Vitamin A: 185mcg RAE (6%),
Vitamin C: 20mg (33%),
Calcium: 447mg (45%),
Iron: 9mg (47%)
No comments:
Post a Comment