Asparagus and Blue Cheese Roll-Ups

ASPARAGUS AND BLUE CHEESE ROLL-UPS

This recipe was given to me by my sister, Kathleen Simpson, a great cook. Creamy blue cheese surrounds a delectable bite of asparagus. Light and fluffy, these bite-size treats are a quick and delicious addition to a holiday cocktail party.
20 slices whole wheat bread, crusts removed

20 6” asparagus spears, canned is quicker but fresh (steam until tender) is always best

1 stick (1/2 cup) unsalted butter, melted

3 oz. blue cheese
8 oz. cream cheese, softened
1 large egg

Toasted sesame seeds
Light toast sesame seeds in a small, heavy dry skillet, until just fragrant (about 5 minutes) Combine cheeses and egg. Lightly flatten bread slices and spread with cheese mixture. Place asparagus spear along one side and roll up. Brush with melted butter and roll in sesame seeds. Freeze to semi-hardness. Cut into 4’s and refreeze. Bake for 15-20 minutes at 350º until lightly browned.

Cooks' note:
Uncut rolls can be kept frozen then cut into 4’s just before baking. Serves 20 (4/person).

Mary Collins-Shepard

Avid Gardener and Food Enthusiast