Cheese Asparagus Roll Ups Recipes

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. 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° for 10-12 minutes or until lightly browned.

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.

Steps:

• In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Place an asparagus spear, red pepper strip and cheese strip on each piece of ham. Roll up tightly; tie with a chive. Refrigerate until serving. ,

Steps:

• 1. Grease baking sheet. Preheat oven to 400. Prepare asparagus spears by breaking off ends where tender pieces begin. Cook in boiling water for 5min. Remove from water and shock & set aside.
• 2. In a bowl combine cream cheese, green onions, italian seasoning & prosciutto, mix well. If cream cheese is hard to spread, warm a bit in microwave. Flatten bread with rolling pin. Spread each slice of bread with cream cheese mix. Roll each asparagus spear in bread placing seam side down on baking sheet Brush with melted butter and sprinkle with parmesan cheese. Bake for about twelve minutes or until bread lightly toasted. Makes 12 large apps or 36 bite size. Also can be made with puffed pastry ;) Great to add to Your app dishes.

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:

• Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
• Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
• Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
• Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Steps:

• In a small bowl, combine the cream cheese, bacon and green onion. Flatten bread slices with a rolling pin; spread tops with cream cheese mixture. Trim asparagus 2 in. longer than bread. Place two spears on each slice; roll up bread and place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake at 400° for 10-12 minutes or until lightly browned. Serve immediately.

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.

Steps:

• Snap off tough ends of asparagus and discard.
• In a micro-wave proof casserole dish, place asparagus in a single layer, with spears facing the centre.
• Add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes turning once at half time; DO NOT OVERCOOK.
• Remove from microwave, drain and immediately pour cold water over asparagus and place a few ice cubes to cool and stop any further cooking.
• Drain well and pat dry with paper towelling before using.
• Cut off the crust from the bread slices and discard.
• Using a roller, carefully roll each slice to flatten to about 1/4 inch thickness.
• Spread butter on one side on each piece of flattened bread.
• Then spread some mayonnaise over the butter.
• Place 3 asparagus spears to one side of the flattened bread (facing opposite direcions to each other).
• Sprinkle with salt and pepper to taste.
• Carefully roll bread/asparagus.
• Cut each roll to about 1/2 inch thick slices.
• Place on a platter and serve.
• Refrigerate any unused portions.

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.

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!