Egg-sparagus Wrap

Make the egg salad:

Boil enough water to cover 6 eggs. When water is boiling, gently lower the room temperature eggs into the water. Boil for exactly 14 minutes, then remove from the heat. Run cold water over the eggs until cooled. Peel.

Mash eggs with a fork. Add a tablespoon of mayonnaise, a teaspoon of yellow mustard, 2 teaspoons of sweet pickle juice and salt and pepper to taste. (Depending on your eggs, you may need to add a bit more mayo or pickle juice.)

Fry bacon until crisp. Drain excess fat.

Wash and drain asparagus. Saute in a little olive oil until desired tenderness is reached.

To assemble each wrap, spread about 1/2 cup of egg salad down the center of your flatbread. (Use more if you have a large flatbread.) Top with 2 or 3 slices of bacon and about 6 (or more) asparagus spears. Fold your wrap and enjoy one of the best treats of spring!