- 4 Original egglife® wraps
- 3 oz thin asparagus (12 stalks)
- Cooking spray
- Salt and pepper
- 2 tbsp mayonnaise
- ½ tbsp Dijon mustard
- ½ cup arugula
- 4 slices provolone cheese
- ¼ lb black forest ham, thinly sliced
ham and asparagus panini
egglife wraps are made with cage-free eggs, not flour.
<1g CARBS, <35 CALORIES, 5-6g PROTEIN
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.
NEW egglife wraps are made with eggs, not flour.