A: Asparagus Roll Ups

In participation with the A to Z Blog Challenge for 2016, we’re posting about all things herbal, all in an A to Z theme. We’ll post every day during April, except Sunday’s – when we all get time off for good behavior.

I hope you enjoy these herb posts. Check out some of the awesome blogs that are participating in the A to Z Challenge this year. There’s over 1700 blogs participating in the challenge, so I’m sure you’ll find some treasures in there.

A: Asparagus Roll Ups

12           thin slices fresh white bread, crusts removed
2              3-oz packages cream cheese, softened
8              slices bacon, cooked, drained and crumbled
sprinkle of dill
splash of lemon juice
¼ tsp     fresh minced garlic
12           fresh asparagus spears, cooked to tender (don’t overcook), or canned spears (but they’re not as good)
1-2 TB    Butter, melted

Flatten bread slices with a rolling pin.
Beat cream cheese until smooth. Stir in bacon pieces, dill, lemon juice and garlic. Spread evenly on all the slices.
Place an asparagus spear on each bread slice and roll up. Brush the outside of the bread rolls with melted butter. Place, seam side down, on an ungreased baking sheet and place in the freezer until firm, about one hour.
Remove rolls from freezer. Thaw slightly and cut into thirds.
Bake at 400 degrees for 15 minutes, or until golden brown.
Serve hot.

Makes 36 appetizers. Can be made ahead, with frozen rolls stored in freezer bags. Remove 30-45 minutes before baking and bake as above.

Adapted from recipe in The Best of Thymes, by Marge Clark