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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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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
- Prepare the bread. Trim the crusts from the bread. Flatten the bread with a rolling pin.
- Make the filling. Blend the cheeses and egg to a workable consistency.
- Spread and roll. Spread the filling evenly on each slice. Lay 1 asparagus spear on each slice and roll up.
- Chill or freeze. Freeze or refrigerate the rolls.
- Slice and brush. Slice each roll in half before heating. Brush the bread with melted butter.
- Bake. Bake at 400°F for approximately 15 minutes, until lightly browned.
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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