Cheese and Asparagus Rolls

"This is a recipe from a cooking class taught by Doris Simms over 20 years ago, and it is still a favourite of ours. Doris shared many wonderful recipes. This is untested with low fat ingredients, but I expect that by using them the bread would become too moist and not brown and crisp when baked, and thus would not be as delicious, or beautiful to behold."
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Ready In:
20 rolls




  • Trim crusts from the bread.
  • Sprinkle one side of bread with poppy seeds.
  • Flatten with a rolling pin.
  • Turn over bread slice and roll lightly again.
  • Beat cream cheese together with mayonnaise and egg yolk.
  • Beat until smooth then blend in grated cheese and lemon rind.
  • Spread cheese mixture over plain sides of bread slices.
  • Place 1 or 2 asparagus spears on each slice.
  • Roll up, jelly roll fashion, and cut rolls in half. For a coctail party cut into thirds.
  • Brush with melted butter.
  • Place rolls, seam side down on baking sheet and bake in 400 degree oven for 10 minutes.
  • If making ahead of time, cover the rolls with plastic wrap touching the surface, then cover the container.

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