Summary

Ingredients

• 8 tortilla (s)
• 300 g smoked salmon
• 1 head iceberg lettuce
• 600 g asparaus
• 250 g cream cheese
• 1 tablespoon dill
• 2 teaspoons honey
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 2 teaspoons mustard, medium hot

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Instructions

1. Mix the cream cheese with honey, mustard and dill, season with salt and pepper.
2. Clean and boil the asparagus and drain well. Wash the lettuce, spin dry and cut into bite-sized pieces. Spread the cream cheese cream on the tortillas, cover with lettuce, smoked salmon and asparagus and roll up. Halve the asparagus and salmon wrap diagonally and serve.