Pizza wrap with asparagus and salmon


Serve 10

• 300 g Green asparagus Ardo
• 100 g Spring onions Ardo
• 50 g Quinoa precooked Ardo
• 200 g sour cream
• 10 wraps
• 200 g smoked salmon
• Lemon pepper mix
• Daikon cress
• 0.5dl olive oil


Gluten, Milk, Fish


  1. Steam the green asparagus until tender and cut them into pieces.
  2. Put a layer of sour cream on the wraps, sprinkle the precooked quinoa on the sour cream and season with salt and pepper.
  3. Add the asparagus, spring onions and some olive oil, bake the pizza wrap in the oven for 6-8 minutes.
  4. Finish with the smoked salmon, some daikon cress and the lemon pepper mix.
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