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Asparagus Roll-Ups

 Asparagus Roll-Ups
These roll-ups are simply divine. A friend shared the recipe after serving them at a church brunch, where they disappeared fast. They make a unique finger food, a side dish at supper or a lovely lunch served with soup.
10 ServingsPrep/Total Time: 30 min.


  • 16 fresh asparagus, trimmed
  • 16 slices sandwich bread, crusts removed
  • 1 package (8 ounces) cream cheese, softened
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced chives
  • 1/4 cup butter, melted
  • 3 tablespoons grated Parmesan cheese


  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;
  • cover and boil for 3 minutes. Drain and immediately place asparagus
  • in ice water. Drain and pat dry. Set aside.
  • Flatten bread with a rolling pin. Combine the cream cheese, bacon and
  • chives; spread 1 tablespoonful on each slice of bread. Top with an
  • asparagus spear. Roll up tightly; place seam side down on a greased
  • baking sheet. Brush with butter and sprinkle with Parmesan cheese.
  • Cut roll-ups in half. Bake at 400° for 10-12 minutes or until
  • lightly browned. Yield: 32 appetizers.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.