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.

 Asparagus Three-Cheese Burritos

Serves 4

• Preheat oven to 375°F

• Baking sheet, lightly oiled

 Ingredients:

  • 1 lb asparagus
  • 1 cup ricotta cheese
  • 1⁄3 cup shredded mozzarella cheese
  • 1⁄4 cup freshly grated Parmesan cheese
  • 3 tbsp fresh thyme leaves
  • 1 tsp sesame oil
  • Salt and freshly ground pepper
  • 4 large, soft flour tortillas
  • 2 cups tomato sauce
  • 8 fresh thyme sprigs, optional

 

1. Trim tough ends from asparagus and discard (or freeze for vegetable stock). In a large saucepan, bring 6 cups 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 1⁄2 inch 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 1⁄2 cupof the sauce over top each. Garnish with thyme springs, if using, and serve immediately.

Excerpted from The Vegetarian Cook’s Bible by Pat Crocker © 2007 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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