Asparagus Wraps with Prosciutto and Marinated Mozzarella and Fava Bean and Potato Soup

By tammy1365

Ingredients

• For the Mozzarella, Whisk:
• 1/2 cup purchased Italian salad dressing
• 1 tsp. Dijon mustard
• 8 oz. fresh mozzarella, sliced (into at least 8 slices)
• For the Asparagus, Toss:
• 1 lb. fresh asparagus, trimmed
• 2 Tbsp. olive oil
• Salt and black pepper
• For the Wraps, Brush:
• 4 flour tortillas (8-inch)
• 12 thin slices prosciutto (6 oz.)

Details

Servings 4
Adapted from camillecooks.com

Preparation

Step 1

Makes 4 servings (4 wraps)

For the Mozzarella, Whisk:

Preheat oven to 425 degrees F.

For the mozzarella, whisk together Italian dressing and Dijon, then pour over mozzarella slices in a shallow dish. Turn mozzarella to coat with marinade. Set mozzarella aside to marinate while preparing asparagus.

Heat a large nonstick skillet over medium-high.

sweet roasted asparagus, creamy mozzarella, and the salty kick of prosciutto are winners wrapped up together in a pan-fried tortilla; fava bean and potato soup is sweet and satisfying, even if you don't bother to blend each component separately

." I'm ready for more pickle fun! I'll make the "

, and I'll make the "

Wheat Berries (3)