8 ounces cheese (mozzarella or swiss are nice)
1 pound asparagus spears (optional)
14 hard boiled eggs
12 thin slices cooked ham
12 tortillas (6 inch)
1 can (10 oz) cream chicken soup
1/2 cup sour cream
2 tablespoons lemon juice
Cut cheese into 12 sticks or strips. Clean asparagus spears and cut into 6 inch lengths. Steam asparagus until crisp tender. Peel eggs and slice.
Place a slice of ham on each tortilla, arrange 1 sliced egg down center of tortilla. Place 1 stick of cheese and 1 asparagus spear on one side of tortilla. Roll ingredients inside tortilla. Place rolls in 9×13 pan, cover and refrigerate until ready to heat.
Bake at 450 degrees for 20-30 minutes or until heated through and light golden brown on top. To serve, place one to two rolls on plate and spoon sauce over top. Garnish with a sprig of parsley and a couple slices hard-boiled egg. Sprinkle lightly with paprika. Serve with fresh fruit and a glass of calcium rich low-fat milk.
Combine soup and sour cream. Heat until hot and bubbly. Stir in lemon juice and serve hot.