Cheesy Asparagus Sesame Rolls Recipes

SESAME ASPARAGUS

Steps:

• Trim tough ends from asparagus spears. Set spears aside.
• Heat a 10-inch cast-iron skillet for about 2 minutes over medium-high heat. Add 1 tablespoon peanut oil and half of the asparagus in a single layer.
• Cook for 3 to 4 minutes without turning. Shake pan occasionally. Turn, and cook 3 minutes more. Asparagus should be bright green with brown spots.
• Add 1 tablespoon shallots and half the sesame seeds, and cook, shaking the pan to toss asparagus, for 1 to 2 minutes or until shallots are transparent. Do not let them burn.
• Add half the soy sauce, sesame oil, and pepper, and cook 30 seconds. Transfer to a plate, and keep warm. Repeat with remaining asparagus. Keep warm until ready to serve.

ASPARAGUS WITH SESAME SEEDS

Steps:

• Place the asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Transfer to a serving dish. Combine the water, soy sauce, oil, salt and pepper; drizzle over asparagus. Sprinkle with sesame seeds.

SESAME ASPARAGUS

Steps:

• In a large skillet, saute asparagus and garlic in butter for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until asparagus is crisp-tender. Transfer to a serving dish with a slotted spoon; sprinkle with sesame seeds.

SAVORY ASPARAGUS SPRING ROLLS

Steps:

• Bring a medium pan of water to a boil. Blanch the asparagus until crisp-tender, 1 to 3 minutes depending on the thickness of the asparagus. Plunge the asparagus into ice water to stop the cooking. Drain and pat dry. Cut each asparagus in half so that you have 2 pieces about 3 inches each.
• For the stalk halves of the asparagus: Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with oyster sauce. Lay a piece of the stalk-half of asparagus across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put the rolls onto a plate seam-side down while making the remaining rolls.
• For the spear end of the asparagus: Place a spring roll wrapper on a flat surface with square to you. Lightly brush the middle of the wrapper with oyster sauce. Lay a piece of asparagus with the tip overhanging the edge away from you. Fold up the bottom toward the center. Fold in one side of the wrapper toward the middle and then roll up. Use cornstarch mixture along the edge of the wrapper as a paste to help seal. Put onto a plate seam-side down while preparing the remaining rolls.
• Heat a small skillet over medium-high heat and add some of the vegetable oil. Add the rolls a few at a time and shallow fry, turning as they become golden brown; do not fry too many at one time and overcrowd the skillet. Once golden, remove from the skillet and drain on paper towels.
• On a small plate, mix together the black and white sesame seeds. Brush the cooked rolls with a little honey, and then roll them in the sesame seeds and serve.

CHEESE AND ASPARAGUS ROLLS

Steps:

• 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.

CHEESY CHICKEN/ASPARAGUS ROLL-UPS

Steps:

• 1. Heat oven to 425. Spray a lg baking dish w/ cooking spray, preferably olive oil spray. In medium bowl, mix together mayonnaise, mustard, lemon juice, lemon zest, tarragon, salt and pepper.
• 2. Place asparagus in microwaveable bowl, place just a little water in bowl. Microwave 1-1/2 mins, drain. Place 1 slice cheese on each chicken.
• 3. Top w/ 4 asparagus spears. Roll up chicken and place, seam-side down in pan. W/ pastry brush, brush mayonnaise mix over each chicken. Sprinkle w/ crumbs. Bake about 20-25 mins, or until chicken is cooked all the way through.

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels. Arrange on platter. Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing to taste with salt and pepper. (Asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate.) Spoon dressing over asparagus. Sprinkle with sesame seeds and serve.

ASPARAGUS ROLL UPS

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.

ASPARAGUS PARMESAN PASTRY ROLLS

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.

BLUE CHEESE ASPARAGUS ROLLUPS

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.

LEMON-SESAME ASPARAGUS

Steps:

• Place the asparagus in a large pot filled with water 1 inch deep. Bring to a boil, and cook until tender, but still bright green. This will take about 5 minutes, or longer if your asparagus spears are thick. Drain and place on a serving dish.
• Meanwhile, melt the margarine or butter in a skillet over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper.
• To serve, pour sauce over the cooked asparagus.

SESAME ASPARAGUS

Steps:

• Steam asparagus until tender, about 7 minutes. Drain and set aside.
• To serve, heat oil until it is warm, and add sesame seeds and asparagus, stirring to coat, and warm asparagus slightly. Stir in soy sauce, and serve.

SESAME GRILLED ASPARAGUS RAFTS

Steps:

• With one hand, hold an asparagus stalk at its base. Bend the stalk over with your other hand - the asparagus will break where the woody part ends and the tender part begins. Discard the base. Place 4 or 5 asparagus stalks next to one another. Skewer them crosswise in two places - just below the tips and 3cm from the bottom - with slender bamboo skewers. You will end up with something that looks like a raft.
• In a small bowl, combine the sesame oil, soy sauce, garlic and sesame seeds and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.
• Grill the asparagus on a barbecue or in a griddle pan for 4-5 mins per side, turning with tongs. Sprinkle with sesame mix as they grill.