Rec. Asparagus Rollups Appetizer

M

marsha-tbay

Well-known member
12 slices white bread, crusts removed

1 8oz container whipped cream cheese

2 tbsp chopped chives

8 slices bacon, cooked and crumbled

24 fresh asparagus spears, partially cooked

1/4 c melted butter

parmesan cheese

Use a rolling pin to flatten ea. slice of bread.

Combine cream cheese, chives and bacon, stirring well. Spread bread with cheese mixture, covering to edges. Place 2 asparagus spears on ea. slice of bread, roll up, and place seam side

ea. with butter and sprinkle with parmesan cheese. Bake at 400, 12 mins.

12 servings

from Southern Living

 
It might keep us from archiving so quickly if you would post all of these under one "umbrella"

of recipes from your cookbook. They single space rather than double space.
I appreciate your efforts but some are a lot like lot like a lot of cookbooks.

Now I'm ready to get jumped on everybody. Have at it.

 
I disagree. I don't think it had to be said. I would've taken it up with Mimi first. Or...

...sent a nicely worded PM.

Sorry to disagree...

Michael

 
I don't understand what the problem is posting recipes. No one has ever said anything. I've been

with Gail's since the beginning and have saved tons of recipes. I thought now is a nice time for me to share while I have the time.

So what is the problem? Were there some rules that were given in the beginning that I don't know about?????????????????????????????????????????????????????????

 
Marsha, I don't see a problem either. You post a lot of recipes, but you're very clear about

which are T&T and which are speculative. Keep 'em coming! I particulary like the vegetable recipes as I have a new vegetable garden this year.

 
I always thought this sounded like a horrible recipe until my aunt made some while

I was at her house. They are really rich tasting and delicious! Also easy to make.

 
LOL, With bacon AND cream cheese it sounds heavenly to me! Glad to know it really is good..

I'm determined to try this while asparagus is still in season. But it sounds a little large for finger food. Is this an hors d'oeuvre idea or a sit-down first course?

 
I'm not saying that Marsha should have to post all her recipes under one heading. In fact,

...I think Marsha, and anyone else on this board, should be able to post a recipe anyplace they want to on the main board.

I'm simply saying that if "Durward" had an issue, she should've taken it up with Mimi, OR PM'd Marsha in a NICE WAY and made her suggestion.

Michael

 
We do something similar for our low-carb friends. We use the big oval slices of...

...Costco sliced roast beef instead of bread. We steam the asparagus, or blanch in seasoned water until crisp-tender and stop the cooking process with an ice-water bath.

We dry the asparagus and lay a slice of roast beef out on a work surface. Spread with any type of "schmear" you like... anything from plain to savory flavored cream cheese, or Rondele flavored spreads (garlic and onion is great!). Then we roll up an asparagus spear inside the slice of schmeared roast beef and serve it as an appetizer.

Good stuff!

Michael

 
I've had something similar - an asparagus spear wrapped in phyllo, brushed with basil oil and baked-

I would consider it an appetizer, definitely finger food.

We ate it as nibbles before Thanksgiving dinner.

 
Yum, but I have a vocation for making appetizers smaller, tinier, so I can make more work for myself

and provide more variety. For this, I might be forced to use just one asparagus spear and half a slice of bread per piece. I promise to keep the cream cheese/bacon proportions intact.

 
Marsha, thanks for reminding us of an oldie but goodie. A friend always serves these at her parties

and they are the first to disappear.

 
No reason to "jump"...we should be willing to at least entertain helpful suggestions...

then decide if they are worth pursuing or not.

 
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