[.feature]4[.feature] original egglife® wraps
[.feature]3[.feature] oz thin asparagus (12 stalks)
cooking spray
salt and pepper
[.feature]2[.feature] tbsp mayonnaise
[.feature]½[.feature] tbsp Dijon mustard
[.feature]½[.feature] cup arugula
[.feature]4[.feature] slices provolone cheese
[.feature]¼[.feature] lb black forest ham, thinly sliced
Heat panini grill.
While grill is heating, lightly spray asparagus with cooking spray and season with salt and pepper.
When grill is hot, grill asparagus about 3-4 minutes, until cooked, but still crisp/tender.
While asparagus is cooking, mix together mayonnaise and Dijon mustard in a small bowl.
When asparagus is cooked, remove from grill and assemble wrap.
Start with arugula, then 1 slice of provolone cheese, some of the Dijon mayonnaise mixture, ham and then 3 stalks of asparagus.
Spray outside of wrap lightly with cooking spray.
Return it to the panini maker and grill for a few minutes until cheese is melted.
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