Asparagus Roll Ups



It’s July, and my mind has been on Christmas. So much so, that I started my Christmas shopping list last week. In recent years, it has become very short which makes it even more important that the gifts I buy are perfect. Because it’s “Christmas in July” at my house, I am sharing an excellent recipe that I tried for the first time at my families First Annual Bolton Ladies Ugly Christmas Sweater party back in December. My cousin, Nancy, brought these fabulous asparagus roll-ups to our afternoon tea menu and they were the hit of the party.

Nancy’s recipe was like so many that has been handed down through the years, no measurements. This recipe has the measurements that I used but feel free to adjust, as you like. I prefer using freshly grated Parmesan cheese. Also, roasting the asparagus was not part of the original recipe so you would be okay skipping this step if you like. I ran out of wheat bread and used a few pieces of white bread pieces, which also tasted good.


Asparagus Roll Ups
  • 1 bunch fresh small asparagus spears
  • Extra-Virgin Olive Oil
  • salt and freshly ground black pepper
  • 1 (8-oz.) pkg. cream cheese, softened
  • 4-oz. crumbled blue cheese
  • 2 - 3 tbsp. Hormel Real Crumbled Bacon (original)
  • 1 tbsp. chopped fresh dill
  • 16 slices whole wheat bread or honey wheat bread
  • ¼ c. unsalted butter, melted
  • 3 tbsp. grated Parmesan cheese
  1. Heat oven to 425°F. Trim tough ends of asparagus and discard. Place asparagus on baking sheet and drizzle with a small olive oil. Toss to coat. Sprinkle lightly with salt and freshly ground pepper. Place in oven and roast until bring green and crisp-tender. (about 7 minutes) Remove from oven and cool completely. When cool, blot with a paper towel to remove most of olive oil. Lower oven temperature to 400°F.
  2. With an electric mixer blend cream cheese and blue cheese together. Stir in dill and bacon, set aside.
  3. Stack about 4 pieces of bread and remove crust with a serrated knife. Repeat with remaining slices of bread. With a rolling pin, flatten each slice of bread.
  4. Spread bread with a small amount of the cream cheese mixture, to cover one side. Place 3 to 4 asparagus spears, tips pointed out on the same end, on the cream cheese mixture, close to one edge. Roll up, starting with the asparagus side of the bread. Place seam side down on a greased baking sheet. Brush with melted butter and sprinkle with grated Parmesan cheese.
  5. Bake at 400°F for 10 to 15 minutes, or until golden brown. Serve warm.
Freeze unbaked roll-ups in an airtight container for up to 1 month. Thaw in refrigerator, and bake as directed.


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Phyllo Wrapped Asparagus

This was my first time making these but what a great recipe to have!  We had these with grilled pork chops but they would also be great with beef, fish or chicken.  I think these would look so elegant on a holiday dinner table!
It’s a Paula Deen recipe that I really didn’t understand completely.  The ingredient amounts called for in the recipe just didn’t add up.  I was a little under the weather, so maybe my brain wasn’t working right.  Here’s what I did.  If you want the original recipe please check it out on  I didn’t use as much butter as originally called for.  Also, if you buy the really small asparagus spears you might want to increase the number you wrap in each sheet of phyllo.
Phyllo Wrapped Asparagus
  • 36 asparagus spears
  • 6 sheet frozen phyllo dough sheets, thawed
  • 2 tbsp. butter, melted
  • ¼ c. grated Parmesan cheese
  • freshly ground black pepper, to taste
  1. Preheat oven to 375 degrees.
  2. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut 6 sheets in half lengthwise. Reserve remaining for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan and ground black pepper. Place 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
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