Cheese and Asparagus Rolls |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe from a cooking class taught by Doris Simms over 20 years ago, and it is still a favourite of ours. Doris shared many wonderful recipes. This is untested with low fat ingredients, but I expect that by using them the bread would become too moist and not brown and crisp when baked, and thus would not be as delicious, or beautiful to behold. Ingredients:
2 ounces cream cheese, softened |
1/4 cup mayonnaise |
1/4 cup grated old cheddar cheese |
1 egg yolk |
1/2 teaspoon grated lemon zest (rind) |
10 slices fresh white bread |
poppy seed |
20 thin stalks of cooked asparagus |
2 tablespoons melted butter |
Directions:
1. Trim crusts from the bread.
2. Sprinkle one side of bread with poppy seeds.
3. Flatten with a rolling pin.
4. Turn over bread slice and roll lightly again.
5. Beat cream cheese together with mayonnaise and egg yolk.
6. Beat until smooth then blend in grated cheese and lemon rind.
7. Spread cheese mixture over plain sides of bread slices.
8. Place 1 or 2 asparagus spears on each slice.
9. Roll up, jelly roll fashion, and cut rolls in half. For a coctail party cut into thirds.
10. Brush with melted butter.
11. Place rolls, seam side down on baking sheet and bake in 400 degree oven for 10 minutes.
12. If making ahead of time, cover the rolls with plastic wrap touching the surface, then cover the container.
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