Crispy asparagus rolls
A deliciously different way to enjoy asparagus! These crispy rolls are impressive yet easy to make, and call for everyday ingredients.
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
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.
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Reviews & ratings
Average global rating:
(45)
Reviews in English (34)
Lovely! it's amazing how just a few everyday ingredients can make something this impressive and unique. Everyone really enjoyed it, will definitely make again! - 29 Apr 2012
These are delishious, however, instead of making them with bread, I make them with crescent rolls. Every one loves them this way. Do not roll the crescent rolls out though, Then are great just the way they come outof the package. - 13 Apr 2012 (Review from Allrecipes US | Canada)
We had these with a bowl of soup for lunch today, and they were yummy. I had really thin spears, so I quickly blanched them until they just started to get tender, and then plunged them into a bowl of ice water. After you've rolled them up, they bake for about ten minutes, so be careful not to initially cook the asparagus to mush. Ours had the perfect "crunch" that we like in fresh asparagus. I could see adding some parmesan to the cream cheese mixture to enhance flavor even more. Cut in half, these would be great appetizers/finger food for a buffet table. We're trying to enjoy as much spring asparagus as we can because it's so flavorful and fresh this time of year. Very nice recipe. - 17 Mar 2012 (Review from Allrecipes US | Canada)