They were a star on her catering menu. Soft rye bread, a blue cheese cream mixture, asparagus, and butter. The 80’s version of this appetizer included canned asparagus.
This appetizer brings me back to the ’80s. My mom has probably made a million of these in her lifetime. They were a star on her catering menu. Soft rye bread, a blue cheese cream mixture, asparagus, and butter. The 80’s version of this appetizer included canned asparagus. I cannot go there, even for nostalgia’s sake. Instead, I blanched some asparagus spears and the update is even better than my mother’s original version. Sorry, Val. You can make these ahead of time and freeze them and bake them off when you are ready to serve them. With a glass of white wine, there really is nothing better.
Blue Cheese and Asparagus Rolls
- 1 bunch of asparagus spears
- soft rye bread
- 1 brick cream cheese at room temperature
- 1/2 cup blue cheese
- salt and pepper
- room temperature butter
How to Make // The Steps
Step 1: Blanch some asparagus in simmering water. You do not want them to be mushy but cooked.
Step 2: Drop the asparagus in ice-cold water to stop the cooking. Drain and dry off.
Step 3: In a small bowl, add the room temperature cream cheese.
Step 4: Mash in the blue cheese and season with salt and pepper. Go easy on the salt, the blue cheese can be pretty salty.
Step 5: Use a rolling pin to flatten out the bread.
Step 6: Cut the crust off of the bread and spread the blue cheese mixture to the edges of the bread. Add a few spears of asparagus (these were really thin so I used a few, but if they are large I only use one).
Step 7: Roll the bread into a roll and trim the ends.
Step 8: Place the rolls on a baking sheet. If you are going to freeze them, this is the point that you do it at.
Step 9: Spread butter on the tops of the asparagus rolls.
Step 10: Toast the rolls in a preheated 400-degree oven for about 10 minutes or until the tops are golden brown.
Blue Cheese and Asparagus Rolls
Blue Cheese and Asparagus Rolls - one of my mom's catering classics. Rye bread rolled thinly with a blue cheese cream cheese spread and asparagus. Spread with a little butter and toast.
Ingredients
- 1 bunch asparagus spears
- soft rye bread
- 1 brick cream cheese at room temperature
- 1/2 cup blue cheese
- salt and pepper
- room temperature butter
Instructions
- Blanch some asparagus in simmering water. You do not want them to be mushy, but cooked.
- Drop the asparagus in ice cold water to stop the cooking. Drain and dry off.
- In a small bowl, add the room temperature cream cheese.
- Mash in the blue cheese and season with salt and pepper. Go easy on the salt, the blue cheese can be pretty salty.
- Use a rolling pin to flatten out the bread.
- Cut the crust off of the bread and spread the blue cheese mixture to the edges of the bread. Add a few spears of asparagus (these were really thin so I used a few, but if they are large I only use one).
- Roll the bread into a roll and trim the ends.
- Place the rolls on a baking sheet. If you are going to freeze them, this is the point that you do it at.
- Spread butter on the tops of the asparagus rolls.
- Toast the rolls in a preheated 400 degree oven for about 10 minutes or until the tops are golden brown.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Bunny and Chick Cupcones and Other Easter Favorites | Baked Bree
Thursday 26th of March 2020
[…] Blue Cheese and Asparagus Rolls – I’d be interested to know how many of these Blue Cheese Asparagus Rolls I have eaten in my lifetime. This appetizer goes all the way back to my mom’s catering business years and years ago. These are really simple, but incredibly addictive. And a perfect way to celebrate in season asparagus. […]
busy bee
Tuesday 29th of November 2011
QUICK, SIMPLE, DELICIOUS! What more does a busy woman want. Got lots of praise and felt happy. Thank you.
bakedbree
Tuesday 29th of November 2011
thanks Busy Bee!
Ana Fernández
Monday 7th of November 2011
My mom used to make this using Spanish cheese , it was amazing, really smooth and tasty, however last year was diagnosed with celiac disease, so she doesn´t cook them anymore, and I really miss them.I might try following your instructions, it can´t be so hard. Have a look at this website, you may find it really interesting.
kind regards Ana https://www.asturiascheese.com/spanish-cheese/los-caserinos-azul-2
bakedbree
Monday 7th of November 2011
It is not hard at all. I am sure that it will be great with Spanish cheese as well.
Jenn
Thursday 8th of September 2011
So, I'm new to your blog, but loving your recipes. I can't figure out how to save this one to my recipe box. Can you help?
bakedbree
Sunday 11th of September 2011
Not all can be saved to the recipe box. I will have to go through and add all of the recipes manually.
Sabrina
Saturday 30th of July 2011
My mother and grandmother made these as well. The only difference is they would melt the butter and dip the rolls in it. I have three children and as soon as I make these they are begging for more! Great Recipe good to see it is still around! Thank You!
bakedbree
Thursday 4th of August 2011
I like your way better! Going to try that next time.