Wash asparagus and cook in steamer at 90 °C for approx. 20 minutes until tender. Alternatively, prepare in water.
In the meantime, hard-boil the eggs for the egg spread and then rinse them in cold water.
Peel and finely chop the eggs and mix well with the sour cream. Season with salt and pepper.
Heat the tortillas according to package directions, spread with the egg spread and arrange the asparagus spears on top. Roll up tightly, wrap in aluminum foil and refrigerate for a few hours.
Then remove the wraps from the foil again and cut in half diagonally.
Preparation Tip:
You can also add herbs into the wrap. For example, cress fits well.
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