While contemplating a spring recipe, i was reminded that Asparagus is one of the earliest vegetables to come to life around Northwest Ohio. When i came across this recipe, i remember being served this simple and delicious treat at a luncheon that I attended a year ago in a Historic Defiance Home. Serve with a cup of soup, these roll-ups will dissapear quickly.
16 fresh Asparagus Spears
16 slices sandwich bread, crusts removed
1 (8oz) package of cream cheese, softened
8 bacon strips, cooked and crumbled
2 tbsp. fresh chives
1/4 cup butter melted
2 tbsp. grated parmesan cheese
Place Asparagus in a skillet with a small amount of water, cook until crisp and tender, about 6-8 minutes. Drain and set aside.
Flatten bread with rolling pin. Combine the cream cheese, bacon and chives; spread 1 tbsp. on each slice of bread. Top with an Asparagus spear. Roll up tightly adn place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmasan cheese. Bake at 400 degrees for 10-12 minutes or until lightly browned.
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