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Asparagus Roll Ups

Asparagus spears rolled in thin bread with a bacon, chive and cream cheese filling, then baked golden under a sprinkle of Parmesan.

Servings: 12 rolls

Ingredients

• 6 slices baconTeresa's note: omit bacon for vegetarian version; use pre-cooked bacon bits for simplicity
• 24 spears fresh asparagus, trimmed
• 1 (8 ounce) package cream cheese, softenedTeresa's note: We mixed equal parts cream cheese and goat cheese + parmesan cheese
• 2 tablespoons finely chopped chives
• 12 slices white bread, crusts removed
• 2 tablespoons butter, melted
• 3 tablespoons grated Parmesan cheese, divided

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Grease a baking sheet.
3. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.Teresa's note: or omit or just add pre-cooked bacon bits
4. When bacon is cool, crumble and set aside in a bowl.
5. Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside.
6. Place cream cheese and chives into the bowl with bacon and stir to evenly combine.
7. Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.
8. Spread cream cheese mixture evenly over each slice of bread.
9. Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients.
10. Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese.
11. Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.

Recipe tip

After making the asparagus rolls in Step 9, you can refrigerate them for up to 6 hours before baking if desired.