| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 25 asparagus spears; fresh | ||
| Salt to taste | ||
| 25 s lices bread | ||
| ; white or whole wheat | ||
| 8 o unces cream cheese; softened | ||
| 3 o unces Bleu cheese; softened | ||
| 1 egg | ||
| ; melted butter – 1 to |
INSTRUCTIONS
These wonderful little make-ahead hors d'oeuvres are a treat to assemble in the spring when asparagus hits the market. You can store them in your freezer for a time later in the year when the taste would really hit the spot. Blanch asparagus spears until barely tender, 3 to 5 minutes. Drain immediately and plunge into cold water to stop the cooking process. Remove crusts from bread and flatten slices with a rolling pin. In a medium bowl, combine cheeses and egg, blending with an electric beater. Spread mixture evenly over bread slices. Trim asparagus spears to same length as bread slices, and then place one spear on each slice and roll up, jelly roll fashion. Dip each roll in melted butter to coat all sides, and place on a cookie sheet. Freeze rolls until hard, then re-package in freezer-storage containers. When ready to bake, cut frozen rolls into thirds and bake (while still frozen) in 400 degree oven for 15 minutes or until lightly browned. Serve immediately. Yields 75 pieces. (YES: 75) Source: Sandwich Cuisine, by Jan Roberts-Dominquez Adapted for MasterCook format by Brenda Adams <adamsfmle@aol.com> Posted to mc-recipe 9/11/96 Posted to MC-Recipe Digest V1 #217 Date: Wed, 11 Sep 1996 20:55:09 -0400 From: ADAMSFMLE@aol.com
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