Asparagus Roll Ups

Asparagus Roll Ups

14
luckoftheIrish 1

"Fun way to eat asparagus! Have the kids help out while making them, and they will enjoy them even more!"

Ingredients

45 m {{adjustedServings}} servings 185 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Grease a baking sheet.
  3. 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.
  4. When bacon is cool, crumble and set aside in a bowl.
  5. 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.
  6. Place cream cheese and chives into the bowl with bacon and stir to evenly combine.
  7. Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.
  8. Spread cream cheese mixture evenly over each slice of bread.
  9. 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.
  10. Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese.
  11. Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.

Footnotes

  • Cook's Note:
  • Can refrigerate up to 6 hours if desired.
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Reviews

14
  1. 20 Ratings

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These are delishious, however, instead of making them with bread, I make them with crescent rolls. Every one loves them this way. Do not roll the crescent rolls out though, Then are great jus...

We had these with a bowl of soup for lunch today, and they were yummy. I had really thin spears, so I quickly blanched them until they just started to get tender, and then plunged them into a b...

I had some asparagus left over, so I made these roll ups tonight to go along with my Cream of Pimiento Soup. I like them because they are different. They would also be great for a tea party, a l...