This is one of the goodies I'm making for a teachers luncheon for tomorrow.
Asparagus rolls
25- fresh asparagus spears
salt to taste
25-slices thin white bread
8-oz. cream cheese, softened
3-oz. blue cheese,softened
1-egg
3/4-lb. butter, melted
in large skillet, bring water to boil that will barely cover asparagus. Trim all spears to the same length as bread slices, and place in skillet. Salt and partially cover with a lid. Boil gently til lower stalks are barely fork tender. Drain, rinse in cold water and place on towel to dry.
Remove crusts from bread and flatten with rolling pin. Combine cheeses and egg with electric beaters. Spread mix evenly over bread. Place asparagus on one and roll up. Dip in melted butter to coat all over. Place on cookie sheet and freeze til ready to bake. Preheat oven to 400. Cut frozen rolls in thirds and bake for 15 min. or lightly browned.
serve immediately
makes 75
kadesma
Asparagus rolls
25- fresh asparagus spears
salt to taste
25-slices thin white bread
8-oz. cream cheese, softened
3-oz. blue cheese,softened
1-egg
3/4-lb. butter, melted
in large skillet, bring water to boil that will barely cover asparagus. Trim all spears to the same length as bread slices, and place in skillet. Salt and partially cover with a lid. Boil gently til lower stalks are barely fork tender. Drain, rinse in cold water and place on towel to dry.
Remove crusts from bread and flatten with rolling pin. Combine cheeses and egg with electric beaters. Spread mix evenly over bread. Place asparagus on one and roll up. Dip in melted butter to coat all over. Place on cookie sheet and freeze til ready to bake. Preheat oven to 400. Cut frozen rolls in thirds and bake for 15 min. or lightly browned.
serve immediately
makes 75
kadesma