Pesto asparagus roll-ups

Roll up, roll up and try these yummy wraps. They are perfect for lunchboxes or picnics. At home, eat them just as they are or pop them into a sandwich press to make hot rollers! Use either of the pesto sauces below.

Recipe from the Australian Asparagus Council.


12 asparagus spears, woody ends removed
4 individual Turkish breads, sliced in half lengthways
1 tablespoon Dijon mustard
1 cup grated tasty cheese
8 slices prosciutto

1 cup trimmed snow pea shoots (see Tip)
1/4 red onion, chopped finely
2 tomatoes, diced
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice or apple cider vinegar

Asparagus and Rocket Pesto:
2 bunches asparagus, woody ends removed
3-4 garlic cloves, chopped
2 cups rocket leaves
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
2-3 tablespoons grated parmesan or roasted cashews

Semi-Dried Tomato Pesto:
2 cups semi-dried tomatoes, drained
3 garlic cloves, chopped
1-2 red chillies, chopped
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Additional 2 bunches asparagus, woody ends removed
6 tortillas, roti or mountain bread
1/2 cup grated tasty cheese or crumbled feta


  1. Blanch asparagus by placing in a large heatproof and covering with boiling water. Allow to stand for 30-60 seconds. Remove asparagus and place in a separate large bowl of cold water for 1 minute to prevent further cooking. Remove and pat dry with paper towel.
  2. Prepare salsa by combining all the ingredients.
  3. Toast bread on both sides. Spread 1 teaspoon mustard over cut sides of toast.
  4. Arrange 3 blanched asparagus spears on each slice and sprinkle with cheese. Grill under a hot grill until the cheese is bubbly. 
  5. Place toasties on servings plates, top each slice with a slice of prosciutto and a spoonful of salsa and serve at once.

For the Asparagus and Rocket & Semi-Dried Tomato Pesto:

  1. To prepare either pesto, use a blender or food mill to process all ingredients to desired consistency, and then set aside.
  2. BBQ, grill or steam additional asparagus until just tender, 4-5 minutes.
  3. Spread tortillas thickly with pesto and top with cheese. Arrange 2-3 asparagus spears across each tortilla. Roll up firmly and serve whole, halved or sliced.


  • For a variation, use ham instead of the prosciutto.
  • You can replace snow pea shoots with mung bean shoots, other sprout mixes, and small rocket leaves or sliced fresh basil.
  • For a vegetarian option omit the prosciutto.