Asparagus Appetizer Spread Recipes

Steps:

• Set oven to 400°F.
• 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°F for 10-12 minutes or until lightly browned.
• Delicious!

Steps:

• 1. Flatten bread slices with a rolling pin.
• 2. Mix together blue cheese, cream cheese, and the egg.
• 3. Spread bread with cheese mixture.
• 4. Roll asparagus spears in bread slices and place on wax paper.
• 5. Freeze on wax paper until firm (about 30 minutes).
• 6. When firm, cut each roll in half.
• 7. Roll in butter.
• 8. Then roll in Parmesan cheese.
• 9. Place on a foil-lined pan and freeze until firm (about 30 minutes). Store in plastic bags until ready to use.
• 10. Bake in 375 degree oven on Pam sprayed cookie sheets for about 15-20 minutes until golden.
• 11. Serve warm.

Steps:

• Heat vegetable oil in a large skillet over medium heat.
• Whisk milk and eggs together in a bowl.
• Stir biscuit mix, Parmesan cheese, salt, and black pepper together in a separate bowl.
• Dip asparagus into milk mixture.
• Roll and coat asparagus in dry ingredient mixture. Repeat with a second layer for each asparagus.
• Carefully place coated asparagus in the hot oil; fry until golden brown, 2 to 4 minutes.

Steps:

• Snap bottoms off of asparagus, use a vegetable peeler to peel spears and steam them to a point where they are not totally wilted. Refrigerate until needed.
• Lay out pieces of prosciutto and spread about one tablespoon of Boursin cheese onto each slice. Mean Chef has a recipe if you find it hard to locate in your local market -- Boursin Cheese - Make your own Recipe #65204.
• Put chilled asparagus spears on kitchen towels to absorb any moisture. Place one or two asparagus spears in each slice of prosciutto and roll. Refrigerate if not serving immediately.