I doubled the amount of asparagus and it was pretty good. I think next time I may add some fresh herbs and more asparagus. I prefer more stuffing less breading but my guests kept raving about them.
These got gobbled up quickly! The cheese does melt out of the bun fast so be careful it doesn't get burnt and stuck to the foil.
I had a lot to make so I just rolled these like sushi rolls cut in smaller pieces and baked like that. They came out beautiful but not enough flavor. O think they needed a nice dipping sauce to go along. THE KIDS loved them and that's always good.
I used a garlic flavored olive oil to seal it and after they were rolled up I brushed w/ a little egg wash & sprinkled with Parmesean cheese as well as the Italian seasoning...I used the tops of the asparagus only -- I used the bottoms for asparagus cream soup.
Really good and simple. I wasn't sure these would have much flavor but the combination of cheeses is so yums. Everyone loved these.
I served this last year at a Christmas gathering and it was a HIT! I even got requests early this season to bring it again! THANK YOU!---2008 quadrupled the recipe and still very popular. Thank you!!
I put 2 asparagus tips in each roll-up. However after piling on 3 slices of cheese much of it melted onto the cookie sheet. Next time I will use smaller slices of cheese. Other than the asparagus being a bit dry it was excellent and presented nicely.
I don't know if I should rate this recipe or not since I added baby bellas and green onions chopped finely with the olive oil and italian seasoning placed a 1 tsp on crescent then cheeses several pencil asparagus tops rolled sprinkle italian seasoning on top then baked 18 mins. Tasted very good!! Will make again.
AMAZING! These were inhaled fought over and bargained for by me my husband and daughter when only 2 remained left. We dipped in melted butter with lemon pepper and garlic.
