Best Asparagus Rollups Recipes

ASPARAGUS ROLLUPS

Steps:

• Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired.
• Arrange asparagus in a steamer basket over boiling water.
• Cover and steam 4 to 6 minutes or until crisp-tender.
• Remove from steamer, and cool on paper towels.
• Stir together cream cheese and next 3 ingredients.
• Roll each bread slice with a rolling pin to flatten.
• Spread 1 side of each slice with 2 tablespoons cream cheese mixture; top each with 1 ham slice.
• Place 2 asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet.
• Brush with butter; sprinkle with paprika.
• Bake at 400°F for 12-15 minutes or until golden.
• Serve immediately.
• Garnish, if desired.
• Note: Freeze unbaked roll ups up to 1 month in an airtight container.
• Thaw in refrigerator, and bake as directed.
• Yield: 12 appetizer servings.

BLUE CHEESE ASPARAGUS ROLLUPS

Steps:

• Flatten each slice of bread with a rolling pin so it is less than 1/4" thick.
• Mix Blue cheese, worcestershire sauce, beaten egg, cream cheese and seasonings.
• Spread the mix on each slice of bread.
• put an asparagus spear at the edge of each slice and roll up like a Jelly roll.
• Coat the outside of each roll with butter.
• Cut each roll into 3 pieces.
• Place, seam side down, on a cookie sheet and bake for about 20 minutes, 375°F.
• Turn over to the other side after about 10 minutes.
• The rolls should be nice and golden.

ASPARAGUS ROLLUPS

Steps:

• Flatten the bread out by rolling each slice once or twice with a rolling pin. In a small bowl, combine the cheese, egg, tabasco and worcestershire. Spread the mixture evenly on each slice of bread. Place on asparagus spear on each side of bread and roll up. If the spears are longer than the slices of bread, trim off the overhang and use 3-4 of the extra pieces to fill one slice of bread. Dip each piece of rolled -up bread in melted butter, and slice into thirds. If not serving right away, roll-ups can be frozen at this point and re-heated using the regular baking directions below. Place the slices on an ungreased cookie sheet. Bake the roll-ups at 425-degrees for 15 minutes, or until golden. Serve hot. Makes 5 dozen.

ASPARAGUS-BACON ROLLUPS

Steps:

• Cook the asparagus spears, drain and cool (I suggest steaming-it's faster).
• Meanwhile, use a rolling pin to flatten out the bread-cut off the crusts after you have rolled over the bread-this gives an uptown finish to the rollups.
• Spread the cream cheese over the bread slices, sprinkle bacon bits over this, add the asparagus spear and roll jellyroll style. Cut each slice in half, place on cookie sheet, brush each roll with butter and sprinkle the parmesan cheese on top.
• Bake in preheated 400 degree oven until the parmesan has a golden glow. This should take about 5-8 minutes, but watch closely so the rolls do not get "overglowed". You could also broil 6 inches from broiler until lightly toasted.
• BONUS: These rolls can be made up early in the day (or even the night before) and refrigerated until ready to pop in the oven.
• NOTE: Although you can use canned asparagus, I really don't recommend it. It's mushy and an unappetizing color. I like to buy bacon crumbles because it's cheaper for me than buying bacon, cooking it and crumbling it (also a time saver!)

ASPARAGUS ROLLUPS

Steps:

• 1. Arnolds bread slices, trimmed and rolled thin
• 2. Spread cream cheese on rolled out bread. Cut in half. Add asparagus spears to the center and roll up tightly. Put on cookie sheet and brush with melted butter. Place in a 350 oven and toast until lightly browned.