Reviewed: Aug. 24, 2009

I thought that I liked asparagus when I made this recipe--but I was wrong--I only like boiled asparagus, apparently! Fresh cooked asparagus has a distinctly different taste and it wasn't too great for my palette. I also used buttermilk bread and would not recommend that as it did not blend very nicely with all of the other flavors involved. Also, I find asparagus is hard to bite off pieces from, so eating it kind of turned into a difficult mess... which could probably be easily solved by cutting them into 4ths instead of in half. ALSO I would NOT recommend freezing them to harden everything up unless you really are going to be cooking them much later on. If you are going to cook some of them same day it may be better to refrigerate instead of freeze because after taking them out of the freezer I had to let them thaw for nearly 30 minutes anyway so I could 1) cut them and 2) get the toothpicks out. Nonetheless, my husband happily ate them, so they are not a lost cause!

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babeltek

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: May 5, 2009

These are a GREAT appetizer. The crisp texture on the outside and the creamy inside is a delight. The taste is wonderful. These are a new favorite. I did use less butter for the outside, I brushed the butter on with a pastry brush instead of rolling in the butter.

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PolarbearLS

Cooking Level: Expert

Living In: Winnetka, California, USA

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Reviewed: Mar. 1, 2009

The word "blue cheese" needs to be in the title, as that is all I could taste. I'm not a wimp about strong cheese, but I didn't want to taste it so much. And there was way too much filling, so maybe just reducing it a lot would help (I had already reduced it some). However, these are great for making ahead. They froze nicely and cooked up well.

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HPH72

Cooking Level: Expert

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Reviewed: Jan. 6, 2009

These were absolutely amazing! Easy to make and very delicious. My mother absolutely loved it, asked for the recipe and left overs from the party.

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yana

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Reviewed: Nov. 26, 2008

This recipe is always requested, especially during the holidays.

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LILLAH_P

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Reviewed: Nov. 25, 2008

Every time I make these, my guests can not get enough of them. I am always asked for the recipe. They are simple and delicious.

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bsell

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Reviewed: Jul. 21, 2008

I went to a party at a friends house and she had this recipe from this site, and made these for the party. I loved these so much I had to come and find the recipe to save it for myself. I am going to make these next time I am invited to a party! They are great!

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bridgett

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Westminster, Colorado, USA

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Reviewed: Jul. 3, 2008

They were a big hit and great for keeping in freezer. Only hint: didn't need 25min.,15-18 was plenty.

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Lynn

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Apr. 12, 2008

This was good and easy to make.

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Grvqn

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Mar. 13, 2008

What a handy little appetizer this is to have in the freezer! I spread the cheese a little thickly and rather than rolling them in butter I brushed them with it, using far less than the recipe recommends. These tasted fresh and delightful baked right out of freezer; I will definitely make them again.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 27, 2008

A few minor changes and these will be TO DIE FOR! Even with the original recipe, they were fabulous! The second time around I doubled the bleu cheese, halved the butter and cut them smaller. They're in the freezer and will be baked for a shower this weekend, I'll keep you posted!

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Amy

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Reviewed: Dec. 11, 2007

Added green onions, cayenne pepper, and garlic powder to the cheese mixture. AWESOME! People loved these guys!!

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 26, 2007

I had these for an appetizer on thanksgiving and they were soo good! I love them and will definitely be making them soon.

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jlg83

Cooking Level: Beginning

Home Town: Vero Beach, Florida, USA

Living In: New York, New York, USA

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Reviewed: Oct. 30, 2007

I will try to make these again-I guess I messed up when I did the butter. I didnt use enough. They were kind of soggy and I used Feta instead of Blue for the cheese. I will follow the directions really closely next time!

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Lindsey

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 9, 2007

I enjoyed these and my church loved them. For my taste, it was a little too heavy in the bleu cheese but others really liked it...so be it.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Feb. 16, 2007

Did not like this at all!! Very bland!

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jill

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 5, 2007

This was OK and I like the fact that you can freeze these ahead of time. I followed the recipe exactly and had just the right amount of spread for the bread. Guess it's how you spread it or how big your bread was. I just used regular white bread and used a soda can as a rolling pin to flatten the bread out. Thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jan. 22, 2007

Delicious recipe. A friend made this the other day (leaving out the blue cheese) and they were gobbled up. Very good.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 24, 2006

I am not a fan of blue cheese so much but these are out of this world! The butter is KEY. Great appetizer. There won't be any left - Trust me!

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Kelly D

Cooking Level: Intermediate

Living In: Cranford, New Jersey, USA

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Reviewed: Nov. 19, 2006

I've made this many times and they were a hit! I usually add a little garlic powder to the cheese mixture, skip the egg and baste it in butter just before cooking.

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GABET

Cooking Level: Intermediate

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