Reviewed: Dec. 31, 2011

This is an OLD recipe. I started making these about 30 or so years ago, and I haven't made them for at least 20 years. Since I am visiting my daughter in Germany, I was happy to find the recipe on the net. I will be making today for NYE. Thanks for posting.

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Reviewer:

VBAK

Reviewed: Dec. 5, 2011

I have also been making these for years. I cut the pieces into 3rds to make party-nibbling a little easier. I use melted butter which I brush on top of the pieces just before baking (it uses less butter this way). I've had people rave about them who actually don't like blue cheese. A definite party favorite !!

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Reviewer:

BklynGil

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Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Corea, Maine, USA

Reviewed: Nov. 17, 2011

I have been making these I was a teenager(30 years ago), when my sister and I catered a ladies party together. We used to use canned asparagus, but now I have been using frozen asparagus spears, which are microwavable. They are cooked but are al dente. Also If they are very skinny, I use 2 or 3 spears per bread. Cut into thirds. I make these in November before Thanksgiving, freeze them in freezer bags, and if ever I need to go to a party, or have guests over, they're ready to go! I added 4 stars, because I think the aspargus should be cooked.

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Reviewer:

DIANEY1

Cooking Level: Expert

Living In: Souderton, Pennsylvania, USA

Reviewed: Jun. 23, 2011

I haven't tried this particular recipe but my mother-in-law makes something very similar, however she uses canned asparagus (normally I DON'T use canned vegs but if you don't want tough asparagus I recommend using canned) and instead of blue cheese I believe she uses the chive-flavored cream cheese. It is soooo yummy if you don't like blue cheese you should try the chive it's delicious!

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Reviewer:

vanderkitty

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: May 28, 2011

These were very good but need a little more kick for flavour. I added a little garlic and pepper and didn't slather in the butter. Best served warm.

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Reviewer:

A Boyd

Reviewed: May 23, 2011

I thought this was a delicious recipe and the best part was making it ahead of time. I noticed some commentators complained about the asparagus. I made this recipe in the springtime when the asparagus was right out of the garden and it was perfect. I used rather thick stems before they tapered to keep a consistant shape. I also did not use toothpicks as the rolled bread stuck to itself. After rolling the dish in butter, I had about a 1/2 cup left over. I think next time, I will use less (2.5 sticks). I also think I will cut the rolls in thirds so they can be popped in the mouth as I observed some diners having difficulty biting the longer pieces. I wonder if that will have an effect on cooking time? Other raters also suggested the dish lacked a punch. I thought the subtle flavors went well together (the blue cheese seems to mellow in cooking) but additional blue cheese could add to the flavor. I served the appetizer with a good white wine and everyone raved. If served with spicier foods, I could understand how it might get overwhelmed.

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Reviewer:

ChefDave

Cooking Level: Expert

Home Town: Greenville, Michigan, USA

Reviewed: May 17, 2011

We weren't impressed with this recipe. We followed the recipe as is... Sorry! We had high hopes

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Reviewer:

Foodfan

Reviewed: May 1, 2011

It was definitely hit-or-miss... I personally wasn't a huge fan but other relatives loved it. I noticed the asparagus can be a little tough if you use any point below the tips.

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Reviewer:

5ydn3y

Cooking Level: Intermediate

Reviewed: Apr. 11, 2011

Made for girls' card night. Everyone loved! I omitted blue cheese b/c not fond of, but sprinkled before baking with parmesean cheese. Cut in 1/3's for finger food. Thanks!

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Reviewer:

carrie z

Cooking Level: Beginning

Reviewed: Mar. 26, 2011

I was very disappointed in this recipe. The asparagus completely disappeared; it was only a crunch; the overwhelming taste was simply toast, even with plenty of cheese spread on.

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