Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large saucepan, bring 6 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a large resealable plastic bag, combine green onions, oil, vinegar, garlic, salt and pepper. Add asparagus; seal bag and turn to coat. Refrigerate at least 1 hour., Drain asparagus, discarding marinade. Place asparagus on a serving plate; sprinkle with cheese.
Time 45m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When bacon is cool, crumble and set aside in a bowl. Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside. Place cream cheese and chives into the bowl with bacon and stir to evenly combine. Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat. Spread cream cheese mixture evenly over each slice of bread. Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients. Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese. Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.
Time 1h45m Yield 10 Number Of Ingredients 6 Steps:
Trim crusts from bread, and flatten slightly with a rolling pin. In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick. Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use. To serve, preheat oven to 400 degrees F (205 degrees C). Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
Time 25m Yield 14 servings. Number Of Ingredients 6 Steps:
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Place asparagus on paper towels; pat dry., In a small bowl, combine cheese sauce and mayonnaise. Flatten bread slices with a rolling pin. Spread cheese mixture over each to within 1/2 in. of edges. Top each with 2 pieces of asparagus; roll up. Brush with butter; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-8 minutes or until lightly browned. Serve warm.
Time 50m Yield 36 pieces Number Of Ingredients 9 Steps:
Flatten each slice of bread with a rolling pin so it is less than 1/4" thick. Mix Blue cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. Spread the mix on each slice of bread. put an asparagus spear at the edge of each slice and roll up like a Jelly roll. Coat the outside of each roll with butter. Cut each roll into 3 pieces. Place, seam side down, on a cookie sheet and bake for about 20 minutes, 375°F. Turn over to the other side after about 10 minutes. The rolls should be nice and golden.
Time 35m Yield 12 appetizers, 12 serving(s) Number Of Ingredients 11 Steps:
Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 to 6 minutes or until crisp-tender. Remove from steamer, and cool on paper towels. Stir together cream cheese and next 3 ingredients. Roll each bread slice with a rolling pin to flatten. Spread 1 side of each slice with 2 tablespoons cream cheese mixture; top each with 1 ham slice. 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. Brush with butter; sprinkle with paprika. Bake at 400°F for 12-15 minutes or until golden. Serve immediately. Garnish, if desired. Note: Freeze unbaked roll ups up to 1 month in an airtight container. Thaw in refrigerator, and bake as directed. Yield: 12 appetizer servings.
