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This recipe first appeared in Food magazine.
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Ingredients
Method
1.Trim the asparagus spears so they are just a little longer than the tortillas. Place asparagus in a bundle on several layers of dampened paper towel and wrap loosely. Microwave on high for 1Â minute. If not tender, repeat cooking in 1Â minute bursts until done to your liking.
2.Combine the mayonnaise and mustard in a small bowl. Spread tortillas lightly with the mustard mayonnaise. Place a slice of ham onto each, sprinkle with 2 tablespoons of grated cheese and top with an asparagus spear. Roll tightly and brush with beaten egg.
3.Heat half the oil in a large frying pan. Place 4 flautas seam side down in the pan. Cook over a moderate heat, turning frequently, until golden and crispy. Keep warm in the oven while you cook the remaining 4.
4.Slice flautas diagonally or leave whole. Sprinkle with salt and serve warm.
Note
- Asparagus varieties vary in thickness, so if the spears are very thin, you may want to use 2 or 3 per flauta. Asparagus needs to be well rinsed to remove any sand or grit. – PER SERVE Energy 330kcal, 1385kj • Protein 11g • Total Fat 21g • Saturated Fat 6.5g • Carbohydrate 23.4g • Fibre 1.6g • Sodium 703mg