Preheat oven to 375\u00b0F.
Cut phyllo dough sheets into thirds (you need one cut sheet per asparagus spear).
Lie the dough flat and brush melted better on it.
Place one asparagus spear at one end leaving the ends of the asparagus exposed and roll it up.
Place 'asparagus roll-up' on a cookie sheet (I line the sheet w/foil for easy clean-up).
Repeat w/remaining asparagus.
Brush roll-ups w/melted butter.
Sprinkle the roll-ups w/parmesan cheese.
Bake in a 375\u00b0F oven for 10 minutes.
Separate crescent rolls into their individual triangles, then cover each triangle with the deviled ham spread.
Drain asparagus spear juice into bowl and save.
Place 1 to 3 asparagus spears on the wide end of each triangle, then roll toward the tip.
Cut remaining spears into 1-inch pieces and save for sauce.
Place roll-ups on an ungreased cookie sheet.
Cook at 325\u00b0 for 15 to 18 minutes, until golden brown.
Preheat oven to 350\u00b0.
Pound chicken breast to 1/8-inch thick. Place 4 asparagus spears, ham and slice of Swiss onto flattened breasts and roll up.
Roll each roll-up into flour, garlic, salt and pepper mixture to coat.
Place each roll-up in baking dish. Pour chicken broth over roll-ups.
Cover and bake for 30 minutes. Uncover and bake until golden brown.
May be garnished with slices of tomato or ring of onion and parsley.
Serves 4.
Set oven to 400\u00b0F.
Grease a baking sheet.
Flatten bread with a rolling pin.
In a bowl combine the cream cheese with blue cheese, garlic and green onions.
Spread about 1 tablespoon of the cream cheese mixture on each slice of bread.
Top with asparagus spear then roll up tightly.
Place seam side down on a greased baking sheet.
Brush with butter and sprinkle with parmesan cheese.
Cut roll-ups in half.
Bake at 400\u00b0F for 10-12 minutes or until lightly browned.
Delicious!
lice cheese with 3 asparagus stalks.
Roll-up; secure with toothpicks
Cook asparagus; drain.
Trim crusts from bread.
Flatten each piece with rolling pin.
Mix softened butter with cheeses.
Spread mixture on each piece of bread and top with a piece of asparagus. Roll and dip in butter.
Cut into fourths and freeze.
When ready to serve, bake 15 minutes at 400\u00b0.
Makes 96.
Cook the asparagus spears; drain and cool.
Cook asparagus until crisp-tender.
Mix together cream cheese, horseradish, mustard and Worcestershire sauce.
On each slice of ham spread a thin layer of cheese mixture.
Place one spear of asparagus at one end of ham slice, and roll up, jelly roll-style.
Slice into bite-sized pieces.
Chill.
With a rolling pin, roll the bread slices flat.
Beat together Blue cheese, cream cheese, egg and mayonnaise.
Spread on bread slices.
Lay an asparagus spear on each and roll up jelly roll style.
Cut each roll into 3 pieces, using a very sharp knife. Brush with melted butter and sprinkle with caraway seeds, if desired.
Bake on an ungreased baking sheet at 350\u00b0 for 15 minutes. Serve hot.
These may be prepared in advance and refrigerated or frozen, then baked at serving time.
Makes 45 or more roll-ups.
Use baked ham topped with turkey and then cooked asparagus. Roll up and place on a buttered baking dish.
Cover and bake at 300\u00b0 for 30 minutes.
When ready to serve, spoon cheese sauce over top.
This recipe will serve 4 people.
Snap off tough ends of asparagus and discard.
In a
talk remain.
Place the asparagus in a microwavable bowl with
Drain asparagus and place on a paper towel.
Pat dry.
Spread a thin layer of cream cheese on each slice of boiled ham.
Place an asparagus spear on edge, lengthwise of each.
Roll up tightly; wrap in foil.
Chill for several hours or overnight.
Slice, 1/2 to 3/4 inch in length.
Secure each with a toothpick.
urface until just smooth then roll out into a 16x12 inch
Blend cheeses and egg; spread on bread.
Place an asparagus on end of bread slice and roll up.
Dip in melted butter; place on cookie sheet and freeze.
When frozen, cut into 4 or 5 pieces and store in plastic bag in freezer.
(Use metal spatula to remove each roll from cookie sheet; cut on bread board.)
When desired, bake undefrosted at 400\u00b0 for 10 minutes, until browned.
Mix cheese, cream cheese, mayonnaise and egg together.
Roll each slice of bread flat.
Spread cheese mixture on slices.
Top with 1 stalk asparagus.
Roll up.
Cut in half or thirds.
Brush on melted butter.
Bake in 350\u00b0 oven for about 15 minutes or until well browned.
Can be made ahead and frozen.
Makes about 50.
Trim crust from bread and roll flat. Mix cream cheese, Cheddar cheese and
mayonnaise. Spread on bread slices. Place asparagus tips on bread diagonally and roll up bread. Brush with butter and sprinkle with Parmesan cheese and paprika. Bake for 15 minutes at 350\u00b0.
Cut crusts off bread and roll each slice flat.
Combine cheeses, egg and mayonnaise.
Spread mixture on slices.
Place one piece of asparagus in each.
Roll up and slice in thirds.
Dip in melted butter.
Arrange on cookie sheet and bake at 350\u00b0 for 15 minutes or freeze on cookie sheet, then bag and save for future use.
Parboil asparagus.
Remove crusts from bread slices.
Flatten bread with rolling pin.
Soften cheeses and mix with softened butter.
Spread mixture on bread slices.
Place asparagus on each bread slice.
Roll up and brush or dip in melted butter.
Cut each roll into 3 pieces and freeze.
Bake at 400\u00b0 for 15 minutes.
Combine first 3 ingredients well; set aside.
Trim crust from bread; roll to 1/2-inch thickness.
Spread each with a rounded teaspoonful of butter mixture.
Sprinkle with Parmesan cheese sparingly.
Place asparagus spear on each slice.
Roll jelly roll fashion; secure with a wooden pick.
Brush with melted butter; place on an ungreased baking sheet.
Bake at 350\u00b0 for 30 minutes. Remove picks; serve warm.