Served them last night. They were a hit. I served them whole. However they were not baked in 10 minutes. I turned the oven up and added an additional 5 minutes to the bake time - They were still not browned to my satisfaction so will play with the baking - Maybe put them under the broiler for a couple of minutes.
Yuck! I hated this and my asparagus-loving mother didn't enjoy this either. The directions are totally off. I bought a 20 oz. loaf of bread and used the entire thing to wrap each piece of asparagus. I baked these from the frozen state. There is NO way these could brown in 10 minutes. I had to up the temp. to 400 and bake an additional 7 minutes for a total of 17 minutes in the oven. There was WAY too much filling which made it impossible to slice so I had to serve them whole. I threw most of the wraps away.
Served them last night. They were a hit. I served them whole. However they were not baked in 10 minutes. I turned the oven up and added an additional 5 minutes to the bake time - They were still not browned to my satisfaction so will play with the baking - Maybe put them under the broiler for a couple of minutes.
My friend has made these for parties for several years and they disappear quickly. I suggest you just mix the spread and use as much bread as needed. Yum...wish I had some right now.
I used fresh asparagus blanched used about half of the blue cheese called for and wrapped in three sheets of phyllo dough lightly brushing with butter between each layer then cut to 'fit' with a pizza cutter. Cooked them at 375 for 15 minutes. Quite good!!
This is a great recipe which I have been making for a good forty years. I melt the butter and after rolling the asparagus rolls I roll them in melted butter and place them on a cookie sheet in the freezer (or whatever you have that will fit). I freeze them for an hour or so then cut into bite size pieces (4-5 per roll). Wrap them up bag or "seal" and place in the freezer. Take them out as many as you need and bake.(You can also after rolling in the butter roll them in sesame seeds. The seeds will toast when baked.)
Great taste! Used fresh slightly steamed asparagus. Also did a test run on two of them by baking whole vs. pre-cut. I did need an additional 5 minutes baking time and the whole ones were difficult to cut after baking (too gooey and the soft stringiness of the asparagus was hard to cut through) so I would also recommend pre-cutting prior to baking. Wondering if I could do something similar with apples and gouda or figs and brie... Any suggestions?
This is a wonderful blend of flavors. My only tip is to cut the rolls into pieces before baking!
I made this as a second course of a five course meal. I used fresh asparagus spears. I would recommend going easy on the butter. Two full sized spears were enough for each person but if you have fewer courses plan on three or four. I used low fat cream cheese and also steamed the asparagus for a short time first. They were not fully frozen before cooking but I still needed a little more cooking time. Delicious!!
I tried these at my mother-in-law's. I just love them - and had to get the recipe. This recipe is the same as her's only her recipe does say to slice them first before baking. A wonderful combination and I generally don't like blue cheese!
