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Rec. Asparagus Rollups Appetizer
- Thread starter marsha-tbay
- Start date
cynupstateny
Well-known member
Isn't it funny how we try for low fat & calorie at home but gobble appys like this at parties
Here's another version of this that I've made.
This was posted by ()dot at the old swap at 49153. Actually I first had these when they were served by a caterer as an appetizer; so when dot posted them, I started making them, too. I appreciate being able to make these ahead and keep in the freezer. You can cut the pieces any size you want. The bread gets crisp when you bake them, and they make delicious nibbles - love the blue cheese.
Asparagus Roll-Ups
POSTED: 10:45 a.m. EST November 30, 2002
UPDATED: 6:43 a.m. EST December 31, 2002
It's holiday time, and the flurry of
entertaining for family and friends begins.
This month I'll feature holiday fare,
including appetizers, gifts from the
kitchen, and dishes to prepare for holiday
meals. This week in my column, you'll find
Do-Ahead Appetizers to prepare now for
serving later in the month.
These canapés have been in my appetizer
repertoire for decades. Always good, they're
made better with top-quality bread, which I
have custom-sliced at my favorite artisan
bakery, and imported blue cheese.
I usually double the recipe to have extras
on hand in the freezer.
Ingredients:
6 thick asparagus spears
1/4 cup (2 ounces) cream cheese, at room
temperature
1/4 (1 ounce) blue cheese (see Tip)
1 egg white
Six 1/4-inch-thick slices white or wheat
bread
2 tbsp. unsalted butter, melted
Preparation:
Trim the asparagus to be as long as the
bread slices. Steam the asparagus in a
covered steamer over boiling water until
tender. Or, put the asparagus in a microwave-
proof dish and add about 1 tablespoon water.
Cover tightly and microwave on high for
about 4 minutes. Drain well.
Combine the cream cheese, blue cheese, and
egg white in a small bowl. Trim the crusts
off the bread and use a rolling pin to
flatten the slices. Spread each slice with
about 2 teaspoons of the cheese mixture.
Place an asparagus stalk atop the cheese at
the edge of the slice and roll to wrap the
asparagus.
Brush the rolls on all sides with melted
butter and place on an ungreased baking
sheet. Place the sheet in the freezer for
about 15 minutes, or until the bread is
almost frozen. Meanwhile, preheat the oven
to 400° F.
Slice each roll into thirds and bake for
about 10 minutes, or until the bread is
lightly browned and crispy. Serve warm.
Yield: 18 roll-ups
Advance preparation
The baked roll-ups can be frozen in a closed
container for up to 1 month.
Heat the frozen roll-ups in a 350° F oven
for about 5 minutes, or until warmed through.
Paulette Mitchell, a culinary instructor,
television personality, and the author of 10
cookbooks, is known internationally for her
quick-to-prepare recipes with a gourmet
flair. Her 15-Minute Gourmet cookbook
series, including Chicken, Vegetarian, and
Noodles, was awarded "Best Cookbook Series
in the World" at the 2000 World Cookbook
Fair in Périgueux, France in November, 2000.
Her Complete Soy Cookbook was named "Best
Health Cookbook" at the same event in 1998.
Paulette's recipes will appear each day in
this column, and she will share culinary
tips and kitchen wisdom acquired over the
years and through her international travels.
www.theneworleanschannel.com
()dot
This was posted by ()dot at the old swap at 49153. Actually I first had these when they were served by a caterer as an appetizer; so when dot posted them, I started making them, too. I appreciate being able to make these ahead and keep in the freezer. You can cut the pieces any size you want. The bread gets crisp when you bake them, and they make delicious nibbles - love the blue cheese.
Asparagus Roll-Ups
POSTED: 10:45 a.m. EST November 30, 2002
UPDATED: 6:43 a.m. EST December 31, 2002
It's holiday time, and the flurry of
entertaining for family and friends begins.
This month I'll feature holiday fare,
including appetizers, gifts from the
kitchen, and dishes to prepare for holiday
meals. This week in my column, you'll find
Do-Ahead Appetizers to prepare now for
serving later in the month.
These canapés have been in my appetizer
repertoire for decades. Always good, they're
made better with top-quality bread, which I
have custom-sliced at my favorite artisan
bakery, and imported blue cheese.
I usually double the recipe to have extras
on hand in the freezer.
Ingredients:
6 thick asparagus spears
1/4 cup (2 ounces) cream cheese, at room
temperature
1/4 (1 ounce) blue cheese (see Tip)
1 egg white
Six 1/4-inch-thick slices white or wheat
bread
2 tbsp. unsalted butter, melted
Preparation:
Trim the asparagus to be as long as the
bread slices. Steam the asparagus in a
covered steamer over boiling water until
tender. Or, put the asparagus in a microwave-
proof dish and add about 1 tablespoon water.
Cover tightly and microwave on high for
about 4 minutes. Drain well.
Combine the cream cheese, blue cheese, and
egg white in a small bowl. Trim the crusts
off the bread and use a rolling pin to
flatten the slices. Spread each slice with
about 2 teaspoons of the cheese mixture.
Place an asparagus stalk atop the cheese at
the edge of the slice and roll to wrap the
asparagus.
Brush the rolls on all sides with melted
butter and place on an ungreased baking
sheet. Place the sheet in the freezer for
about 15 minutes, or until the bread is
almost frozen. Meanwhile, preheat the oven
to 400° F.
Slice each roll into thirds and bake for
about 10 minutes, or until the bread is
lightly browned and crispy. Serve warm.
Yield: 18 roll-ups
Advance preparation
The baked roll-ups can be frozen in a closed
container for up to 1 month.
Heat the frozen roll-ups in a 350° F oven
for about 5 minutes, or until warmed through.
Paulette Mitchell, a culinary instructor,
television personality, and the author of 10
cookbooks, is known internationally for her
quick-to-prepare recipes with a gourmet
flair. Her 15-Minute Gourmet cookbook
series, including Chicken, Vegetarian, and
Noodles, was awarded "Best Cookbook Series
in the World" at the 2000 World Cookbook
Fair in Périgueux, France in November, 2000.
Her Complete Soy Cookbook was named "Best
Health Cookbook" at the same event in 1998.
Paulette's recipes will appear each day in
this column, and she will share culinary
tips and kitchen wisdom acquired over the
years and through her international travels.
www.theneworleanschannel.com
()dot