Beef and Asparagus Bagels Recipe
Ingredients
| 4 asparagus spears, cut into 3 40 g (1 1/2 oz) watercress | ||
| 1 tablespoon low-fat mayonnaise | ||
| Dijon Mustard | 1 Teaspoon | |
| 2 multigrain bagels | ||
| Cooked | 100 Gram, thinly sliced | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. Put a pan of salted water on to boil. Boil the fresh asparagus briefly, for 30 seconds or so, then drain well and set aside. (Asparagus in jars
does not need cooking.)
2. Remove the larger stalks from the watercress and chop it. Place the mayonnaise and mustard, if using, in a bowl and stir in the watercress.
3. Preheat the grill. Split the bagels in half and toast under the grill. Spread the halves with the flavored mayonnaise. Top with the beef and asparagus spears and wrap securely. (The remaining bagel can be refrigerated for 1-2 days.)
does not need cooking.)
2. Remove the larger stalks from the watercress and chop it. Place the mayonnaise and mustard, if using, in a bowl and stir in the watercress.
3. Preheat the grill. Split the bagels in half and toast under the grill. Spread the halves with the flavored mayonnaise. Top with the beef and asparagus spears and wrap securely. (The remaining bagel can be refrigerated for 1-2 days.)
Chef
