Asparagus Rolls Recipe

Who Says Food From the 1960's Isn't Popular?

By Meg Jones - wife, mother, professional, contributor

My food related memories of the '60s also include cocktail parties, where my parents and their friends consumed mysterious drink concoctions with enticing names like "Manhattan" or "Rob Roy."

I loved these parties because I could sneak in unnoticed and help myself to "pigs in a blanket" or some other form of cocktail frank, deviled eggs, spinach balls, onion dip, stuffed mushrooms and two of my favorites that I still serve my baby boomer friends: Asparagus Rolls and Mini-Reubens.

📖 Recipe

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Asparagus Rolls Recipe

Prep Time1 hour hr 45 minutes mins

Cook Time15 minutes mins

Total Time2 hours hrs

Course: Appetizer

Cuisine: American

Servings: 60

Ingredients

• 8 ounces blue cheese
• 8 ounces cream cheese
• 1 can asparagus spears
• 1 loaf white bread Wonder was my favorite growing up
• 2 sticks butter melted

US Customary - Metric

Instructions

• Preheat the oven to 400º F.
• Bring cheeses to room temperature. Mix them together in a bowl with a fork.
• Cut crust off of 20 bread slices and roll each slice with a rolling pin until thin.
• Spread cheese mixture on bread slice, place 1 asparagus spear at one end, and roll it up.
• Dunk the asparagus "roll" in melted butter; place on a cookie sheet.
• When you've rolled and dipped all 20 slices, place the rolls in the freezer for 1 hour. Then remove the rolls and cut them into thirds.

  (If you are making them for a future date, place in freezer bags and freeze until ready to use.)
• Place asparagus rolls onto ungreased cookie sheet and bake for 15 minutes.
• Serve warm.