Beth and I love to cook, and so my mother got us Cuisine Magazine. We found some excellent recipes in there and tried them out over the weekend.

Asparagus Wraps with Proscuitto & Marinated Mozzarella

INGREDIENTS:
1/2 cup Italian salad dressing
1 tsp dijon mustard
8 oz fresh mozzarella, sliced (at least 8 slices)
1 lb fresh asparagus, trimmed
1 tbsp olive oil
salt and pepper
4 flour tortillas
12 thin slices prosciutto

INSTRUCTIONS:
1) Preheat oven 425 degrees
2) Whisk Italian and dijon mustard together, then pour over mozzarella slices in a shallow dish. Turn mozzarella to coat with marinade. Set mozzarella aside to marinate while preparing asparagus
3) Toss asparagus spears with oil and season with salt and pepper; transfer to a baking sheet. Roast asparagus until crisp-tender (approx 8-10 minutes).
4) Heat a large nonstick skillet over medium high
5) Brush inside of the tortillas with the marinade, then top with 2-3 slices marinated mozzarella, 3 slices proscuitto, and a quarter of the asparagus.

6) Tightly roll up wraps; brush outsides with marinade. Brown wraps in hot skillet (I used a George Forman grill) until golden and mozzarella slightly melts. Remove wraps and slice in half on the bias.