Asparagus Roll Ups Recipe
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Ingredients: |
Ingredients: 1 loaf day old bread (not sandwich size) 1 stick butter asparagus spears seasoned salt Parmesan cheese chopped chives paprika
(# of bread and spears may vary with how many you wish to make.)
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Directions: |
Directions:Remove crusts from bread. Roll bread flat. Bruch each slice clear to edges with butter melted to creamy stage (not liquid). Do not have butter too hot, as you do to want it to soak into the bread. Sprinkle lightly with seasoned salt, then Parmesan, then with a very few chopped chives.
Place one asparagus spear on each slice and roll like a jelly roll. Place cut side down on jelly roll pan. Close together, but not too tight. if squeezed in too tight they will not be crispy and brown on sides.
Brush well with melted butter, being sure to get the ends and sides. Sprinkle tops evenly with paprika and a few chopped chives for accent.
Preheat oven to 450º . Place rolls in oven and immediately reduce heat to 400º and bake for approximately 12-15 minutes until brown and toasted. Reducing of temperature is so bottom oven elements will not be on and there will be less chance of burning on the bottom.
Excellent for luncheons. May also be used as hot hors d'ouvre when cut in half before baking. Courtesy of The Contented Cook |
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Personal
Notes: |
Personal
Notes: A favorite recipe from Aunt Diana! ~ Caitlin
The recipe originated from The Upstairs Room & Accessory Shop, which was operated by Bea Rheam on 3rd Ave, in Huntington WV. Many bridal showers were held there including one for Scarlett and then one for me! A little cookbook of recipes that were served in the tea room was put together, The Contented Cook. Diana has used it so often the plastic binding has fallen apart! ~ Amy
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