Asparagus Wrap

Simple, retro, and genuinely satisfying as a party snack or low-carb appetizer. Each asparagus spear gets spread with a Dijon mustard and light mayonnaise mixture, rolled up in a slice of bologna, and microwaved for about a minute.

This is a recipe from the era when the microwave was the exciting new kitchen appliance, and it shows. But the flavor combination holds up. The Dijon-mayo spread adds tang and richness, the bologna crisps slightly around the edges in the microwave, and the blanched asparagus inside stays tender.

Blanch the asparagus briefly in boiling water before assembling so the spears are tender when the wraps finish their short time in the microwave. Raw asparagus won’t cook through in 60 seconds.

At under 10 calories per wrap, this is about as diet-friendly as an appetizer gets while still having real flavor from the mustard.

Pro Tips

• Use large deli-sliced bologna so each slice has enough surface area to wrap around a full spear.
• Rotate the plate halfway through microwaving for even heating. Edge pieces cook faster than center pieces.
• Spread the mustard mixture all the way to the edges of each bologna slice so every bite gets some.
• Let the wraps rest for 30 seconds after microwaving before serving. They hold heat well.

Variations

• Ham swap: Thin-sliced deli ham works in place of bologna for a slightly less retro take.
• Cream cheese version: Replace the mayo with a thin smear of cream cheese and skip the mustard for a milder, richer appetizer.