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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A do-ahead appetizer. You can 'wow' them with this one. I found this at Southern Living and this is the recipe as written. I like to use about half of the amount of blue cheese called for and I just use a 'swipe' on the bread.. not 2 tablespoons full. Ingredients:
24 fresh asparagus spears |
1 (8 ounce) package cream cheese, softened |
1 (4 ounce) package crumbled blue cheese |
2 tablespoons mayonnaise |
1 tablespoon chopped fresh chives |
12 slices bread, crusts trimmed off |
12 slices thinly sliced deli ham |
1/4 cup butter or 1/4 cup margarine, melted |
paprika |
green onion, curl |
red bell pepper |
Directions:
1. Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired.
2. Arrange asparagus in a steamer basket over boiling water.
3. Cover and steam 4 to 6 minutes or until crisp-tender.
4. Remove from steamer, and cool on paper towels.
5. Stir together cream cheese and next 3 ingredients.
6. Roll each bread slice with a rolling pin to flatten.
7. Spread 1 side of each slice with 2 tablespoons cream cheese mixture; top each with 1 ham slice.
8. Place 2 asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet.
9. Brush with butter; sprinkle with paprika.
10. Bake at 400°F for 12-15 minutes or until golden.
11. Serve immediately.
12. Garnish, if desired.
13. Note: Freeze unbaked roll ups up to 1 month in an airtight container.
14. Thaw in refrigerator, and bake as directed.
15. Yield: 12 appetizer servings.
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