Asparagus Breakfast Wraps

Ingredients

• 1 lb bunch asparagus
• 6 small size fajita flour tortillas
• 6 large eggs
• 4.5 oz swiss cheese
• 3 medium roma tomatoes
• 1 tsp butter
• To taste salt and pepper
• To taste garlic powder
• Brief spray non-stick spray

Directions

1. Wash the asparagus, then cut away 1" to 1.5" from the lower ends so the tough part is gone. Those bottoms stay stringy even after cooking, so it is worth trimming them off.
2. Set the cleaned asparagus in a large skillet and add about 1 cup of water, using enough so the spears sit halfway in the water when they are lying down. Warm it over medium/high heat until the water boils, then let the asparagus bubble away until it is tender, still vivid green, and not limp, about 5-10 minutes. Check it with a fork. If your skillet has a lid, cover it to hold in the steam and speed things along.
3. Drain away any extra water, then add 1 tsp of butter, a dash of salt, pepper, and garlic powder. Use a delicate hand with each seasoning, about 1/4 tsp. Turn the asparagus gently so the butter and seasonings coat it.
4. As the asparagus cooks, prepare the egg however you like it. I like mine fried over-easy in a skillet with non-stick spray. Add salt and pepper to the egg if you want.
5. To assemble, lay 4 asparagus spears across the middle of the tortilla. Add .75 oz. of swiss, the cooked egg, and 1/2 of a roma tomato, sliced. Bring the tortilla sides toward the middle so one side crosses over the other, then put the wrap seam-side down in the hot skillet you used for the egg. Let it cook until the tortilla turns crisp and browned on each side, which also helps keep the wrap shut. Serve it whole, or slice it into 2 pieces.