Asparagus wraps

Chef, Sandi Richard shares her asparagus wrap recipe for those picky eaters in the family.



  1.  Preheat 350°F.
  2. Butter bread, evenly, on one side. Sprinkle with garlic powder.
  3. Flip bread over, butter side down onto a cookie sheet and spread other side with mushroom soup.
  4. Place two pieces of washed and snapped asparagus on top.  Fold bread over and secure with a toothpick.
  5. Bake in preheated oven on cookie sheet, for 15 minutes or until golden brown and just crunchy.

Join the conversation

What do you think?


Please read our commenting policies

Hide the conversation