Asparagus Appetizer Roll Ups Food

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

ASPARAGUS APPETIZERS

Steps:

• Trim crusts from bread, and flatten slightly with a rolling pin.
• In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
• Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
• To serve, preheat oven to 400 degrees F (205 degrees C).
• Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

ASPARAGUS APPETIZER ROLL-UPS

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.

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 ROLL-UPS

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.

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.

EASY HAM AND ASPARAGUS ROLL-UPS

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.

HOLIDAY ROLL UPS

Steps:

• Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.
• Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).
• Slice into small wheels and serve.

ASPARAGUS ROLL APPETIZERS

Steps:

• 1. Flatten bread slices with a rolling pin.
• 2. Mix together blue cheese, cream cheese, and the egg.
• 3. Spread bread with cheese mixture.
• 4. Roll asparagus spears in bread slices and place on wax paper.
• 5. Freeze on wax paper until firm (about 30 minutes).
• 6. When firm, cut each roll in half.
• 7. Roll in butter.
• 8. Then roll in Parmesan cheese.
• 9. Place on a foil-lined pan and freeze until firm (about 30 minutes). Store in plastic bags until ready to use.
• 10. Bake in 375 degree oven on Pam sprayed cookie sheets for about 15-20 minutes until golden.
• 11. Serve warm.

PARMESAN ASPARAGUS ROLL-UPS

Steps:

• Cut asparagus spears into 4-in. lengths (discard stalks or save for another use). In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 2 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Stack both sheets of phyllo dough on a work surface. Cut the stack in half lengthwise, then widthwise into thirds. Separate pieces and brush with some of the oil. Sprinkle each with 1 teaspoon cheese. Place one asparagus spear along one side of each piece of phyllo dough. Sprinkle lightly with pepper; roll up tightly., Place seam side down on an ungreased baking sheet. Brush tops with oil. Bake at 400° for 7-9 minutes or until golden brown.

ASPARAGUS APPETIZER ROLL UPS

Steps:

• Bring a pot of water to boil and blanch the asparagus. Drop into an ice bath to stop cooking.
• Roll out pie crust to 1/8 inch thickness.
• Slice the prosciutto into long thin strips.
• Starting at the top of the spear, wrap a strip of prosciutto around the asparagus, spiraling it down to the base. Do the same with the pie crust strips, overlaying the prosciutto.
• Lay each spear on a cookie sheet. When each one is wrapped, brush lightly with melted butter and sprinkle with sesame seeds.
• Bake at 350° for about 8 minutes, or until crust is golden.
• Serve warm.

ASPARAGUS ROLL-UPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
• Cook asparagus in a skillet with a small amount of water over medium heat until crisp and tender, about 6 to 8 minutes; drain and sprinkle with lemon juice.
• Flatten bread slices with a rolling pin.
• Stir cream cheese, crumbled bacon, and chives together in a small bowl until evenly mixed. Spread 1 tablespoon of the cream cheese mixture onto each slice of bread and top with an asparagus spear. Roll the bread tightly around the asparagus; arrange onto prepared baking sheet with seam side down. Brush the tops of the rolls with melted butter and sprinkle with Parmesan cheese.
• Bake in preheated oven until lightly browned, 10 to 12 minutes.

STUFFED CHICKEN ROLLS

Steps:

• Preheat the oven to 350°F (175°C).
• Wash asparagus and trim off the end, about 2 inches. Then cut each stalk in half. If the asparagus is thick, slice it vertically as well.
• Slice the cheese into 8 thin slices.
• To prepare the chicken: place each chicken breast between two plastic wraps and pound it with a meat tenderizer until chicken is evenly thin, about 1/2-inch thick.
• To make the rolls: salt and pepper chicken breasts and spread a tablespoon of pesto on each chicken breast. Place 2 stalks of asparagus and 2 slices of cheese on each chicken. Carefully roll the chicken breasts. Secure the seams with toothpicks.
• Place stuffed chicken breasts the seam side down on a baking sheet, lined with a parchment paper. Spread more pesto on the outside and sprinkle more Parmesan cheese.
• Bake for 25 minutes, or until the chicken registers 165°F internal temperature. If needed, broil for 2-3 minutes to give a nice golden color.
• Cool slightly, remove the toothpicks and serve.

EASY ASPARAGUS-PROSCIUTTO ROLL UP APPETIZERS

Steps:

• Snap bottoms off of asparagus, use a vegetable peeler to peel spears and steam them to a point where they are not totally wilted. Refrigerate until needed.
• Lay out pieces of prosciutto and spread about one tablespoon of Boursin cheese onto each slice. Mean Chef has a recipe if you find it hard to locate in your local market -- Boursin Cheese - Make your own Recipe #65204.
• Put chilled asparagus spears on kitchen towels to absorb any moisture. Place one or two asparagus spears in each slice of prosciutto and roll. Refrigerate if not serving immediately.

HAM AND ASPARAGUS ROLL-UPS

Steps:

• Rinse the asparagus under cool running water.
• Place in steaming basket.
• Cook until tender.
• Shock under cold water to stop the cooking process.
• Roll in paper towels to dry.
• Have cream cheese at room temperature for easier spreading.
• Pat ham slices dry with paper towel.
• Spread each ham slice with a thin layer of cream cheese.
• Place one piece of asparagus on the edge of the ham slice.
• Roll up tightly, sealing the end closed with cream cheese.
• Serve cold or at room temperature, whichever you prefer.
• Enjoy!

ASPARAGUS ROLLUPS

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.

COLD ASPARAGUS WITH PROSCIUTTO AND LEMON

Steps:

• Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
• Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

PASTRAMI ASPARAGUS ROLL-UPS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Spread 1 teaspoon of pesto over each slice of cheese. Top each with an asparagus spear; roll up tightly. Place each on a slice of pastrami; roll up tightly. Refrigerate until serving.

ASPARAGUS ROLL-UPS

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.

ASPARAGUS HAM ROLL-UPS

Steps:

• In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Place an asparagus spear, red pepper strip and cheese strip on each piece of ham. Roll up tightly; tie with a chive. Refrigerate until serving. ,

DELICIOUS ASPARAGUS ROLL UPS

Steps:

• Set oven to 400°F.
• Grease a baking sheet.
• Flatten bread with a rolling pin.
• In a bowl combine the cream cheese with blue cheese, garlic and green onions.
• Spread about 1 tablespoon of the cream cheese mixture on each slice of bread.
• Top with asparagus spear then roll up tightly.
• Place seam side down on a greased baking sheet.
• Brush with butter and sprinkle with parmesan cheese.
• Cut roll-ups in half.
• Bake at 400°F for 10-12 minutes or until lightly browned.
• Delicious!

PROSCUITTO CREAM CHEESE ASPARAGUS ROLL UPS

Steps:

• 1. Grease baking sheet. Preheat oven to 400. Prepare asparagus spears by breaking off ends where tender pieces begin. Cook in boiling water for 5min. Remove from water and shock & set aside.
• 2. In a bowl combine cream cheese, green onions, italian seasoning & prosciutto, mix well. If cream cheese is hard to spread, warm a bit in microwave. Flatten bread with rolling pin. Spread each slice of bread with cream cheese mix. Roll each asparagus spear in bread placing seam side down on baking sheet Brush with melted butter and sprinkle with parmesan cheese. Bake for about twelve minutes or until bread lightly toasted. Makes 12 large apps or 36 bite size. Also can be made with puffed pastry ;) Great to add to Your app dishes.

ASPARAGUS AND PROSCIUTTO BUNDLES

Steps:

• Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; see note in recipe introduction.) Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well.
• Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. (Can be made 1 day ahead. Cover; chill.)