About this recipe:A deliciously different way to enjoy asparagus! These crispy rolls are impressive yet easy to make, and call for everyday ingredients.
Makes: 12 rolls
6 rashers streaky bacon
24 spears asparagus, ends trimmed
225g cream cheese, softened
2 tablespoons finely chopped chives
12 slices white bread, crusts removed
30g butter, melted
3 tablespoons grated Parmesan cheese
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Method Prep:25min › Cook:20min › Ready in:45min
Preheat the oven to 200 C / Gas 6. Grease a baking tray.
Cook bacon in a frying pan over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen paper-lined plate. When cool, dice and set aside.
Place asparagus spears into a large frying pan and pour in about 2.5cm (1 in) of water. Place over medium heat, cover the pan and simmer asparagus until bright green and just tender, about 5 minutes. Remove asparagus and set aside.
Combine the cream cheese, chives and cooled bacon. Stir and set aside.
Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.
Spread cream cheese mixture evenly over each slice of bread. Centre 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking tray. Repeat with remaining ingredients.
Brush each roll with melted butter and sprinkle each with Parmesan cheese.
Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.