Asparagus Roll-Ups

Asparagus spears rolled in flattened white bread spread with a blue cheese and cream cheese filling, brushed with butter and baked at 400°F until lightly browned. Makes 40.

VegetarianNo added sugar

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Golden baked bread roll-ups with asparagus tips at each end on a platter
  • Prep 30 min
  • Cook 15 min
  • Total 45 min
  • Yield 40 pieces

Updated

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Asparagus roll-ups are an elegant make-ahead hors d'oeuvre. In Sandra Mills's recipe, thin-sliced white bread is flattened, spread with a blend of blue cheese, cream cheese and egg, and rolled around a single asparagus spear.

The rolls can be frozen or refrigerated, then sliced in half, brushed with melted butter and baked until lightly browned.

Ingredients

  • 1 loaf fresh thin sliced white bread
  • 3 ounces Blue cheese
  • 8 ounces cream cheese
  • 1 egg
  • 20 spears of cooked (or canned) asparagus
  • Melted butter, for brushing

Instructions

  1. Prepare the bread. Trim the crusts from the bread. Flatten the bread with a rolling pin.
  2. Make the filling. Blend the cheeses and egg to a workable consistency.
  3. Spread and roll. Spread the filling evenly on each slice. Lay 1 asparagus spear on each slice and roll up.
  4. Chill or freeze. Freeze or refrigerate the rolls.
  5. Slice and brush. Slice each roll in half before heating. Brush the bread with melted butter.
  6. Bake. Bake at 400°F for approximately 15 minutes, until lightly browned.

Nutrition per piece (estimated)

30Calories
<1 gCarbohydrates
0 gFiber
<1 gNet carbs
1 gProtein
3 gFat

Estimated per piece (the recipe makes 40 pieces), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianNo added sugar

Tips

  • From Sandra's book: these roll-ups all start with fresh white sandwich bread. Trim off the crusts and roll the slices flat with a rolling pin before spreading the filling. If you live near a bakery that makes white bread, have them slice the loaf lengthwise so you have fewer, much longer slices.
  • If using fresh asparagus, blanch the spears for 2 to 3 minutes and dry them well first.

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