PREP TIME: 10 mins | TOTAL TIME: 25-30 mins | SERVINGS: 4-6
6 Large Eggs
1/4 cup Mayonnaise
2 tsp Fulton’s Maple Mustard
2 tsp Fresh lemon juice
2 tsp Chopped fresh tarragon or 1tsp dried tarragon
1/4 tsp Salt
Ground black pepper to taste
12-15 Asparagus spears
4 Flour tortillas
4 Leaves of lettuce
Boil eggs to hard-boiled.
In mixing bowl combine mayonnaise, mustard, tarragon, lemon juice, salt and pepper.
Peel and coarsely chop eggs.
Stir the eggs into the mayo mixture.
Rinse and stem the asparagus steam or boil the spears until they are dark green.
Plunge into cold water. Drain.
Warm a dry skillet on med. Heat.
Warm tortillas one at a time for 20-30 sec. Each side.
Lay flat on work surface.
Place a leaf of lettuce on top of the tortilla. Top with about 1/3 cup mustard mixture. Lay several spears of asparagus on top and roll.