Recipe by luvmybge
A do-ahead appetizer. You can 'wow' them with this one. I found this at Southern Living and this is the recipe as written. I like to use about half of the amount of blue cheese called for and I just use a 'swipe' on the bread.. not 2 tablespoons full.
Top Review by Amie in Arizona
These were very pretty, elegant and regal looking. I would use a lot less blue cheese next time it was too over powering for my taste. I may try using refridgerated cresant rolls next time instead of plain bread. Very good for special occasions. Thank you.
- 24 fresh asparagus spears
- 1 (8 ounce) package cream cheese, softened
- 1 (4 ounce) packagecrumbled blue cheese
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh chives
- 12 slices bread, crusts trimmed off
- 12 slices thinly sliced deli ham
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- green onion, curl
- red bell pepper
Directions See How It's Made
- 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.