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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkey Asparagus Pinwheels Recipe

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This recipe for Turkey Asparagus Pinwheels is from Too Blondes in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 asparagus spears
1 large yellow pepper
1 8 oz cream cheese - softened
2 1/2 T. milk
2 1/2 tsp. minced fresh rosemary
3 tsp. brown mustard
4 (10-inch) flour tortillas
8 oz. thinly sliced deli smoked turkey
Directions:
Directions:
Steam asparagus 3-4 minutes; finish in an ice bath. Cut pepper into thin strips.

Beat cream cheese, milk, rosemary, and mustard until mixture is smooth.

To assemble, place one tortilla on a flat surface; spread 1/4 of the cream cheese mixture on the tortilla; place 1/4 of the turkey. Arrange three of the asparagus spears and several pepper strips over the turkey. Roll up the tortilla. Repeat with remaining tortillas and filling ingredients.

Wrap each tortilla in plastic wrap and chill for up to 12 hours.

To serve: cut each tortilla roll into 1-inch-thick slices and place, cut side up on a colorful serving plate.
Personal Notes:
Personal Notes:
After slicing, the leftover "ends" of the tortillas aren't so pretty. These are for the chef!

 

 

 

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