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English wrap with asparagus

When English asparagus is in season, this is a great way of incorporating it into your breakfast.  This recipe has all the traditional breakfast ingredients in a wrap so you can take it with you, or have it outside on a sunny morning.

Method (serves 1)

  • Put the bacon and chipolata under the grill to cook.
  • Fry the sliced mushroom in the butter and boil the asparagus for about 3 minutes
  • Fry the egg in the same pan as the mushroom.
  • Lay out your wrap and fill with the cooked ingredients and condiments of your choice.


Print this recipe


  • 50g English asparagus
  • 2 Rashers streaky bacon
  • 1 Chipolata
  • 1 Egg
  • 1 Portobello mushroom
  • 1 Tortilla wrap
  • 10g Butter


  • Energy: 588.2Kcal
  • Protein: 37g
  • Carbohydrates: 28.9g
  • of which sugars: 3.4g
  • Fat: 34.4g
  • Fibre: 3.6g
  • Salt: 2.7g

Approx. nutritional figures per serving size of 275g.

This recipe contains

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