ASPARAGUS ROLL UPS
Fun way to eat asparagus! Have the kids help out while making them, and they will enjoy them even more!
Provided by luckoftheIrish
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 14.5 g, Cholesterol 31.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 6.4 g, Sodium 364.8 mg, Sugar 1.7 g
BACON WRAPPED ASPARAGUS BUNDLES
These bundles can be easily prepared on an outdoor grill or in a hot oven.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven, if using, to 400 degrees F.
- Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
- To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
- For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.
CHICKEN ASPARAGUS ROLL-UPS
Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!
Provided by Monica
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 28.8 g, Cholesterol 97.2 mg, Fat 33.3 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 9.2 g, Sodium 1169.9 mg, Sugar 1.6 g
ASPARAGUS ROAST BEEF ROLL-UPS
Steps:
- Stovetop Instructions:
- Half-fill a large bowl with ice water. Place a steamer rack insert in a large pot. Fill the pot with water so it reaches just below the steamer rack. Place the pot over high heat, cover it with a lid, and bring the water to a boil. Add the asparagus, cover the pot (leaving the lid slightly ajar), and steam the asparagus until crisp-tender, 3 to 5 minutes, depending on thickness. Transfer the asparagus to the bowl of ice water to stop the cooking. Drain well. Meanwhile, in a small bowl, mix the horseradish and sour cream until well combined. Season with salt and pepper. Lay 1 1/2 ounces of the beef on a flat work surface or cutting board. Spread one-quarter (about 1/2 tablespoon) of the horseradish mixture over the beef, leaving a small border. Place 3 asparagus spears at one of the narrower ends of each beef slice so the tips hang over. Roll the beef around the bundle of asparagus until you reach the other end of the beef. Repeat with the remaining roast beef, horseradish mixture, and asparagus to create 3 more roll-ups. Serve immediately.
- Microwave Instructions:
- Follow the directions above, except instead of steaming the asparagus, add 1 tablespoon of water and the asparagus to a medium microwave-safe bowl or dish. Cover the dish with a microwave-safe plate. Microwave on high for 1 to 2 minutes, or until the asparagus is crisp tender. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain well.
ASPARAGUS APPETIZER ROLL-UPS
This is a wonderful warm appetizer for springtime entertaining. It's perfect for showers and also makes a tasty first course for Easter dinner.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
EASY HAM AND ASPARAGUS ROLL-UPS
Spargel mit Schinken is one of my husband's favorite German appetizers to prepare, tender asparagus is wrapped in prosciutto ham that has first been spread with seasoned cream cheese. These are always the first snacks to disappear when we entertain, and a favorite of guests! Any leftover prosciutto is also great wrapped around...
Provided by Jeanne Pence
Categories Other Snacks
Time 25m
Number Of Ingredients 7
Steps:
- 1. Wash and trim asparagus spears - save bottoms for another use if not too woody. Blanch briefly 2 min in boiling salted water and remove stalks to bowl of ice water to stop cooking process and retain crispness/color.
- 2. Cream together cheese, horseradish, sugar, and spices to your personal taste. (Some like it lighter/sweeter and others like the full-on horseradish flavor!) Blend thoroughly with mixer until creamy.
- 3. Drain and dry asparagus spears. Spread cream cheese mixture onto prosciutto slices in moderate layer, then place 2 asparagus spears across the width of ham slice. Roll up asparagus in cream cheese mixture to end of ham strip. Keep refrigerated until served. If you are finicky about uniform appearances, you can slice off the bottom of each with a sharp knife after refrigerating a while for exactly flat and matching edges (cook gets to eat the scraps!). These are colorful, quick and easy, and very unusual snacks to serve as many people have never tasted them before. The sweet, salty, and spicy elements blend together with the savory asparagus to make an explosion of mouth feel and flavor! Always a hit at our house, or when we take them to parties.
ASPARAGUS ROLLUPS
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.
Provided by luvmybge
Categories Vegetable
Time 35m
Yield 12 appetizers, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
CHICKEN & ASPARAGUS ROLL-UPS
People will think you've gone to one of the finest culinary schools when you serve these. They are a little time consuming but not really difficult to prepare. These are perfect when you have company coming and want to impress. They just look beautiful whether they're on your everyday dishes or your finest china.
Provided by Robyn Bruce
Categories Chicken
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. In a small bowl, combine salt, pepper and poultry seasoning. Lay the cutlets flat, and using a cooking mallet, pound each cutlet on both sides, until it spreads out a bit and is nice and flat. Sprinkle each cutlet with a little of the prepared seasoning. Blanche asparagus in boiling water for 2 minutes, then remove from pot. Place 4-5 asparagus spears in the center of each cutlet on top of the sprinkled seasoning. Roll the cutlets around the asparagus and secure them with toothpicks in about three places, one at each end and one in the middle. Holds them together nicely. Sautè prepared cutlets in oil in a large nonstick skillet for about two minutes on each side or until lightly golden. Then remove from the skillet and place into a large sprayed baking pan. Add onion to skillet and sautè for a moment. Remove onion from skillet, draining as much oil as possible, and place sauteed onion over each cutlet in the baking pan.
- 2. In a separate bowl: Whisk together the soup, milk and sour cream. Add any remaining seasoning to this sauce. Pour over top of all cutlets in the baking pan. Bake, covered with aluminum foil, at 350 degrees for about 45 minutes or until done. To serve, place one roll-up on each plate, gently remove the toothpicks, and cover each with a little of the sauce. Spoon remaining sauce into a bowl and serve on the table on the side so your guests can use more if they'd like.
ASPARAGUS PARMESAN PASTRY ROLLS
Categories Cheese Vegetable Bake Cocktail Party Vegetarian Parmesan Asparagus Spring Phyllo/Puff Pastry Dough Gourmet
Yield Makes about 96 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Unfold pastry sheets and halve each parallel to fold lines. Roll out 1 half (keep remaining 3 halves chilled, covered with plastic wrap) into a 20- by 7-inch rectangle with a floured rolling pin on a well-floured surface. (Pastry will shrink slightly after rolling.) Brush off excess flour from work surface and both sides of pastry, then trim all edges with a sharp knife to make even. Cut crosswise into 6 (6 1/2- by 3-inch) rectangles.
- Brush rectangles with some egg wash and sprinkle each evenly with 1 packed tablespoon cheese, leaving a 1/2-inch border on long sides. Lay an asparagus stalk along 1 long side, then roll up asparagus in pastry, pressing seam to seal. Make more rolls with remaining pastry, cheese, and asparagus.
- Arrange rolls, seam sides down, about 1 inch apart on lightly oiled baking sheets and brush top and sides lightly with egg wash. Chill rolls until pastry is firm, at least 15 minutes.
- Preheat oven to 400°F.
- Bake rolls in batches in middle of oven until puffed and golden, about 16 minutes.
- Transfer with a metal spatula to a cutting board and trim about 1/2 inch from ends. Halve each roll crosswise, then, starting about 1/2 inch from either end, cut each section diagonally in half (see photo, opposite). Stand asparagus rolls on end, 2 by 2 on platters, and drizzle each with 1 drop of truffle oil (if using). Serve warm.
ASPARAGUS ROLL-UPS
A delicious appetizer that is also excellent at any party. I have been making the asparagus roll-ups for many years and most everyone just loves them.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 14m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 74.8, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 98.5, Carbohydrate 7.8, Fiber 1.1, Sugar 1.2, Protein 1.8
CHICKEN AND ASPARAGUS ROLLS
To make this recipe, courtesy of reader Peter Tannenbaum of New York City, stack the tomato and asparagus in the center of the partially cooked chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between 2 pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
- Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.
Nutrition Facts : Calories 414 g, Fat 17 g, Protein 55 g
HAM AND ASPARAGUS ROLLS
Take 5 ingredients and turn out an eye-catching appetizer featuring ham and tender asparagus.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- Fill 13x9-inch (3-quart) glass baking dish half full with water and ice; set aside.
- In 12-inch skillet, heat 1 inch water to boiling over high heat. Snap or cut off tough ends of asparagus spears. Add asparagus to boiling water; cook uncovered 2 to 3 minutes or until crisp-tender. Remove asparagus from skillet; place in baking dish with ice water. Let stand 3 to 5 minutes or until chilled. Drain; pat dry with paper towels. Set aside.
- Meanwhile, in small bowl, mix mayonnaise, mustard and thyme.
- Spread about 1 teaspoon mayonnaise mixture over each ham slice to within 1 inch of edges. Cut each ham slice in half lengthwise. Roll 1 ham strip tightly around each asparagus spear. Store tightly covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 1 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 340 mg, Sugar 0 g, TransFat 0 g
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