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Blue Cheese and Asparagus Rolls

blue cheese and asparagus roll recipeThis appetizer brings me back to the 80’s. 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 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 roll recipe1 bunch asparagus spears
soft rye bread
1 brick cream cheese at room temperature
1/2 cup blue cheese
salt and pepper
room temperature butter

blue cheese and asparagus roll recipeBlanch some asparagus in simmering water. You do not want them to be mushy, but cooked.

blue cheese and asparagus roll recipeDrop the asparagus in ice cold water to stop the cooking. Drain and dry off.

blue cheese and asparagus roll recipeIn a small bowl, add the room temperature cream cheese.

blue cheese and asparagus roll recipeMash in the blue cheese and season with salt and pepper. Go easy on the salt, the blue cheese can be pretty salty.

blue cheese and asparagus roll recipeUse a rolling pin to flatten out the bread.

blue cheese and asparagus roll recipeCut 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).

blue cheese and asparagus roll recipeRoll the bread into a roll and trim the ends.

blue cheese and asparagus roll recipePlace the rolls on a baking sheet. If you are going to freeze them, this is the point that you do it at.

blue cheese and asparagus roll recipeSpread butter on the tops of the asparagus rolls.

blue cheese and asparagus roll recipeToast the rolls in a preheated 400 degree oven for about 10 minutes or until the tops are golden brown.

blue cheese and asparagus roll recipe

Print

Blue Cheese and Asparagus Rolls


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

  1. Blanch some asparagus in simmering water. You do not want them to be mushy, but cooked.
  2. Drop the asparagus in ice cold water to stop the cooking. Drain and dry off.
  3. In a small bowl, add the room temperature cream cheese.
  4. Mash in the blue cheese and season with salt and pepper. Go easy on the salt, the blue cheese can be pretty salty.
  5. Use a rolling pin to flatten out the bread.
  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).
  7. Roll the bread into a roll and trim the ends.
  8. Place the rolls on a baking sheet. If you are going to freeze them, this is the point that you do it at.
  9. Spread butter on the tops of the asparagus rolls.
  10. Toast the rolls in a preheated 400 degree oven for about 10 minutes or until the tops are golden brown.

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  1. karin

    May 22nd, 2011 at 3:20 am

    What a great recipe. I would have never thought of that. Yet it’s so simple, nice!

  2. bakedbree

    May 25th, 2011 at 11:56 pm

    the best ones usually are the simplest.

  3. Blair Buras

    May 22nd, 2011 at 6:26 am

    My mom made this too, but without the blue cheese…sounds like a great addition!

  4. bakedbree

    May 25th, 2011 at 11:55 pm

    really? I would miss the blue cheese, but I bet that cream cheese plain would be great too.

  5. Mandy M

    May 22nd, 2011 at 5:57 pm

    TFS! I love blue cheese and I think the flavor combo of the light rye and the asparagus with it sounds delish!

  6. bakedbree

    May 25th, 2011 at 11:55 pm

    So perfect together.

  7. ButDoctorIHatePink

    May 22nd, 2011 at 6:12 pm

    That looks absolutely delicious! I think I’ll try that this week.

  8. bakedbree

    May 25th, 2011 at 11:54 pm

    I hope that you do. I crave these.

  9. Teri@thefreshmancook.com

    May 22nd, 2011 at 10:12 pm

    I absolutely can not wait to make these. Thank you so much for the recipe. Very unique. I love anything made with rye bread. You don’t see it in recipes very often. I think I will make these tomorrow.

  10. bakedbree

    May 25th, 2011 at 11:54 pm

    I hope that you like these Teri! I love them.

  11. rocky@travel to india

    May 22nd, 2011 at 10:24 pm

    This is very good option to make breakfast delicious and tasteful . You can impress even your partner with this mouth watering recipe.

  12. bakedbree

    May 25th, 2011 at 11:53 pm

    I hope that you do.

  13. jenna

    May 23rd, 2011 at 10:09 am

    what a creative idea! 🙂 love this.

  14. bakedbree

    May 25th, 2011 at 11:53 pm

    hanks Jenna. I can’t take the credit, it is all my mom.

  15. Jasmine

    May 23rd, 2011 at 11:35 am

    Oh this looks absolutely delicious! I love adding asparagus in my recipes, it creates a unique flavor and beautiful color. Thanks so much for the wonderful recipe!

  16. bakedbree

    May 25th, 2011 at 11:53 pm

    you are welcome Jasmine!

  17. Aggie

    May 23rd, 2011 at 5:11 pm

    I have never seen anything like these before! what a great simple appetizer idea, seriously loving this! Thanks for sharing!

  18. bakedbree

    May 25th, 2011 at 11:52 pm

    you are very welcome. These are one of my favorites.

  19. Jun

    May 23rd, 2011 at 8:34 pm

    You’ve done it again… I won’t rest if I haven’t taste this…!

  20. bakedbree

    May 25th, 2011 at 11:51 pm

    these are so good. You cannot eat just one. Be warned.

  21. corey

    May 31st, 2011 at 9:24 pm

    These look so good! I must make these.

  22. bakedbree

    June 1st, 2011 at 9:00 am

    this is what I like, back to the normal stalking. These babies are divine.

  23. Kerri

    June 6th, 2011 at 2:51 pm

    Made this yesterday for a block party. The recipe was a hit. I had to substitute the bread though – I can’t stand rye bread. lol

  24. bakedbree

    June 7th, 2011 at 9:16 pm

    to each his own!

  25. Jim

    June 13th, 2011 at 12:23 am

    Nice Recipe,

    I just read about growing your own aparagus so now I know what to make with it 🙂

    https://www.wascene.com/home-garden/grow-your-own-asparagus/

    Thanks,
    Jimmy

  26. bakedbree

    June 14th, 2011 at 6:54 pm

    Fresh asparagus… yum.

  27. bakedbree

    June 14th, 2011 at 6:55 pm

    Fresh asparagus… yum. Hope you like it Jim.

  28. Sabrina

    July 30th, 2011 at 6:26 am

    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!

  29. bakedbree

    August 4th, 2011 at 6:21 pm

    I like your way better! Going to try that next time.

  30. Jenn

    September 8th, 2011 at 1:08 pm

    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?

  31. bakedbree

    September 11th, 2011 at 5:36 pm

    Not all can be saved to the recipe box. I will have to go through and add all of the recipes manually.

  32. Ana Fernández

    November 7th, 2011 at 9:58 am

    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

  33. bakedbree

    November 7th, 2011 at 8:23 pm

    It is not hard at all. I am sure that it will be great with Spanish cheese as well.

  34. Ana Fernández

    November 8th, 2011 at 2:34 am

    I´m intending to try tonight, hope it all goes well.

  35. bakedbree

    November 8th, 2011 at 9:55 am

    I am sure that it will.

  36. busy bee

    November 29th, 2011 at 8:39 am

    QUICK, SIMPLE, DELICIOUS!
    What more does a busy woman want.
    Got lots of praise and felt happy.
    Thank you.

  37. bakedbree

    November 29th, 2011 at 12:33 pm

    thanks Busy Bee!

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