Egg Salad Wrap with Asparagus and Red Onion
Doctoring up prepared egg salad with a little extra onion and spice, then serving it in a wrap with asparagus instead of lettuce turns a common sandwich into a signature dish. You can cut the wrap into small rounds and serve as an hors d’oeuvre at a picnic or cookout.
- Bring large pot of salted water to a boil. Add asparagus and cook 2 to 3 minutes, or until crisp-tender. Drain, and rinse under cold water. Pat dry with paper towel, and chop into 1/4-inch-thick rounds. Set aside.
- Combine egg salad, onion and paprika in bowl. Season with salt and pepper.
- Place 1 lavash on work surface. Top with half of egg salad mixture, leaving 1-inch border around edges. Sprinkle with half of asparagus. Roll up bread. Repeat with remaining ingredients, slice, and serve.