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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ingredients:
16 spear(s) fresh asparagus, trimmed |
16 slice(s) sandwich bread, crusts removed |
1 8-ounce package(s) cream cheese (softened or cubed), softened |
8 bacon strips, cooked and crumbled |
2 tablespoon(s) minced chives |
1/4 cup(s) butter, melted |
3 tablespoon(s) grated parmesan cheese |
Directions:
1. • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside.
2. • Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese.
3. • Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned. Yield: 32 appetizers.
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