POSTED: June 17, 2004 by Lisi
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OK
so much ladies. They all sound yummy, probably go for the fastest, too much to do!! Need to clean house, most of the people haven't seen our house, so it's more like a open house "thing".
BC
I forgot to mention that the baked roll-ups freeze very well too between wax paper in a container.
I often just grill them lightly , brushed with olive oil. Then I drizzle them with olive oil, a smidge of balsamic, salt & pepper. Great to make ahead & serve at room temp.
An alternative, is place them in a casserole dish, with white wine salt, pepper, a bit of butter & sprinkle with parmesan & shaved mozzarella..bake till tender at 350. that's it:)
36 spears cookes asparagus
sandwich loaf bread
cut off crusts, and roll flat with rolling pin
In a blender put 8 oz. Roquefort cheese + 8 oz. cream cheese+1 Tbsp. mayo+1 egg.
Spred this mixture on bread, then 1 spear asparagus, roll up. Brush with melted butter, put on ungreased cookie sheet. Bake 15 min. @ 350 degrres oven.
You can cut them in 1/2 before baking too.
Cook 1 pound asparagus 2-3 min.. Plunge into ice water to cool. Dry off and put on serving platter. Pour dressing over and keep in frig until ready to serve.
Vinaigrette:
1 Tbsp Dijon mustard
2 Tbsp white wine vinegar
3 Tbsp fresh lemon juice
1 tsp sugar salt & pepper
1/3 cup veg oil
lemon zest.
Shake this in a jar and pour over veg.