Creamy Asparagus Bites

Creamy Asparagus Bites


100 people made this

About this recipe: These party nibbles are both easy to make and absolutely delicious. You can make them ahead and freeze until you're ready to serve.


Serves: 10 

  • 20 thin slices white bread, crusts removed
  • 125g blue cheese, room temperature
  • 1 (200g) tub cream cheese, at room temperature
  • 1 egg, beaten
  • 20 fresh asparagus spears
  • 300g butter

Prep:20min  ›  Cook:25min  ›  Extra time:45min  ›  Ready in:1hr30min 

  1. Trim crusts from bread, and flatten slightly with a rolling pin.
  2. In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a skewer.
  3. Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking tray small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove tray from freezer, discard skewers, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
  4. To serve, preheat oven to 200 C / Gas mark 6.
  5. Arrange frozen asparagus wraps on an ungreased baking tray. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

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Reviews (3)


Made these for New Year party everyone raved about how good they were - 03 Jan 2012


Only 170g of butter was actually needed for 24 and cooked 180c to prevent burning.I also made a mix of cream cheese(75g)/boursin(40g)/egg(1) as well and it was great. Everyone loved them. I wil mention the sticks didn't come out at all when they are frozen so when I cut them in half the sticks were able to be pried out pulled. I had filling left over ( the boursin one) and used it as a cheese sauce base for pasta for the kids. Just added some smoky bacon, steamed broccoli, cauliflower and of course pasta and you are away ( plus a little milk to thin out. - 13 Jul 2011


really easy and tasty! - 04 Feb 2012

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