Back to Grilled Asparagus Wrap All Reviews for Grilled Asparagus Wrap - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Grilled Asparagus Wrap Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1/2 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 1/2 cup mayonnaise (or 1/4 cup mayonnaise mixed with 1/4 cup plain yogurt) 1 pound medium asparagus 1/2 Vidalia or Spanish onion, peeled and sliced into 1/4-inch rounds 2 tablespoons extra-virgin olive oil Grilled Flatbread, or store-bought pita bread 1 small head red oakleaf lettuce

Gallery Grilled Asparagus Wrap

Recipe Summary Servings: 4

Grilled Asparagus Wrap

Grilled Asparagus Wrap

Grilled Asparagus Wrap

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1/2 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 1/2 cup mayonnaise (or 1/4 cup mayonnaise mixed with 1/4 cup plain yogurt) 1 pound medium asparagus 1/2 Vidalia or Spanish onion, peeled and sliced into 1/4-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.

Reviews (3)

 Add Rating & Review     5 Ratings   5 star values:        2    4 star values:        1    3 star values:        2    2 star values:        0    1 star values:        0

Reviews (3)

Add Rating & Review     5 Ratings   5 star values:        2    4 star values:        1    3 star values:        2    2 star values:        0    1 star values:        0

Add Rating & Review

5 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

5 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

5 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

  • 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       02/29/2016   I've been making this recipe since it first appeared on Martha's show back in 1999 and it's FANTASTIC. It's especially tasty if you make the wraps from scratch. (Easy & well worth the extra effort.) The grilling of asparagus and onions is key as it only enhances the flavor. These are NOT supposed to be roll-ups, especially if using store bought pitas, as they are way too thick. If you do use pita pockets... stuff them instead. Go heavy on the veggies. Highly recommend... definite keeper!!!  

Martha Stewart Member     Rating: Unrated       08/06/2008   OH DEAR! A PITA IS NOT MADE TO ROLL UP.... GO TO THE TOP OF PAGE TO THE "ALSO TRY" AND LOOK FOR THE CHICKEN SALAD PITAS, THE PICTURE SHOWS US HOW TO FILL A SANDWICH. GOOD LUCK. GRANNY S.  

Martha Stewart Member     Rating: Unrated       05/21/2008   I used pita bread for this and it wasn't really the optimal choice...the sandwich didn't really roll up well and it was difficult to eat. It was quite tasty all the same and the couscous was complimented in particular. Might try tortillas next time to see how that works out for us. I'll def fix this again.

    Martha Stewart Member

    Rating: 5 stars 02/29/2016

I’ve been making this recipe since it first appeared on Martha’s show back in 1999 and it’s FANTASTIC. It’s especially tasty if you make the wraps from scratch. (Easy & well worth the extra effort.) The grilling of asparagus and onions is key as it only enhances the flavor. These are NOT supposed to be roll-ups, especially if using store bought pitas, as they are way too thick. If you do use pita pockets… stuff them instead. Go heavy on the veggies. Highly recommend… definite keeper!!!

Rating: 5 stars

Rating: Unrated 08/06/2008

OH DEAR! A PITA IS NOT MADE TO ROLL UP…. GO TO THE TOP OF PAGE TO THE “ALSO TRY” AND LOOK FOR THE CHICKEN SALAD PITAS, THE PICTURE SHOWS US HOW TO FILL A SANDWICH. GOOD LUCK. GRANNY S.

Rating: Unrated

Rating: Unrated 05/21/2008

I used pita bread for this and it wasn’t really the optimal choice…the sandwich didn’t really roll up well and it was difficult to eat. It was quite tasty all the same and the couscous was complimented in particular. Might try tortillas next time to see how that works out for us. I’ll def fix this again.

All Reviews for Grilled Asparagus Wrap

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Asparagus Wrap

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest