This quick, healthy side is simple enough for weekday dinners and fancy enough for company. Either way, you’ll love how easy it is to prepare and how delicious it is!

Ingredients:

2 grilling wraps with string

a small knob of ginger

1 garlic clove

1 teaspoon dijon mustard

1 teaspoon lower-sodium soy sauce

1 teaspoon extra-virgin olive oil

½ teaspoon finely grated orange zest

10 spears fresh asparagus

1 large carrot

2 small sprigs of fresh thyme

2 tablespoons chopped sweet (mild) onion

Preparation:

1.) Pre-soak the wraps in water for ten minutes. Weigh them down with something to be sure they’re covered by the water. I’m using Rory, my sourdough starter, just because it was handy. Preheat the grill on medium.

2.) Mince or grate the ginger for about 2 teaspoons, and mince the garlic clove. Mix them in a shallow dish, along with the mustard, soy sauce, oil, and orange zest.

3.) Snap the asparagus spears to the length (with the grain) of the wraps. Pare the carrot and slice lengthwise for two or more slabs ¼” (6 mm) thick.

4.) Open the wraps on your work surface so that the grain runs side-to-side. Add the carrots to the dish, turning to coat. Lay them in the centers of the wraps, parallel to the grain. Lay a sprig of thyme on top of the carrots.

5.) Repeat the coating process with the asparagus, piling the spears on top of the carrots and thyme. Scoop up any bits left on the dish and add them to the pile. Sprinkle the onions over all. Fold up first one edge of the wrap and then tightly fold the other over it. Secure with twine.

6.) Have a spray bottle of water handy in case the wraps ignite. Lay the packets on the preheated grill and close the lid. Cook for 5 minutes or until done.