Asparagus Wrap Recipe -
Asparagus Wrap Recipe
  • READY IN 4+ hrs

Asparagus Wrap

Recipe by  

"Asparagus lovers unite! These cheesy asparagus bites may well incite a flavor revolution!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    4 hrs 25 mins


  1. In a medium bowl, mix the blue cheese, cream cheese and egg. Flatten each bread slice, and spread with blue cheese mixture. Place one piece of asparagus on each bread slice. Roll the slices. Place rolled slices in freezer bags, and freeze at least 4 hours, or until frozen.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Remove rolls from freezer. Brush with butter.
  4. Place rolls on a large baking sheet. Bake in the preheated oven 10 minutes, or until bread is lightly browned and cheese is melted. Cut into bite-sized pieces to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Served them last night. They were a hit. I served them whole. However, they were not baked in 10 minutes. I turned the oven up and added an additional 5 minutes to the bake time - They were still not browned to my satisfaction, so will play with the baking - Maybe put them under the broiler for a couple of minutes.

Most Helpful Critical Review
Jan 25, 2004

Yuck! I hated this and my asparagus-loving mother didn't enjoy this either. The directions are totally off. I bought a 20 oz. loaf of bread and used the entire thing to wrap each piece of asparagus. I baked these from the frozen state. There is NO way these could brown in 10 minutes. I had to up the temp. to 400 and bake an additional 7 minutes for a total of 17 minutes in the oven. There was WAY too much filling which made it impossible to slice so I had to serve them whole. I threw most of the wraps away.

Jan 25, 2004

My friend has made these for parties for several years and they disappear quickly. I suggest you just mix the spread and use as much bread as needed. Yum...wish I had some right now.

Jun 26, 2009

This is a great recipe, which I have been making for a good forty years. I melt the butter, and after rolling the asparagus rolls, I roll them in melted butter and place them on a cookie sheet in the freezer (or whatever you have that will fit). I freeze them for an hour or so, then cut into bite size pieces (4-5 per roll). Wrap them up, bag or "seal" and place in the freezer. Take them out, as many as you need and bake.(You can also , after rolling in the butter, roll them in sesame seeds. The seeds will toast , when baked.)

Aug 14, 2007

I used fresh asparagus, blanched, used about half of the blue cheese called for and wrapped in three sheets of phyllo dough, lightly brushing with butter between each layer then cut to 'fit' with a pizza cutter. Cooked them at 375 for 15 minutes. Quite good!!

Jul 29, 2005

Great taste! Used fresh, slightly steamed, asparagus. Also, did a test run on two of them by baking whole vs. pre-cut. I did need an additional 5 minutes baking time and the whole ones were difficult to cut after baking (too gooey and the soft, stringiness of the asparagus was hard to cut through) so I would also recommend pre-cutting prior to baking. Wondering if I could do something similar with apples and gouda or figs and brie... Any suggestions?

Feb 24, 2007

I made this as a second course of a five course meal. I used fresh asparagus spears. I would recommend going easy on the butter. Two full sized spears were enough for each person, but if you have fewer courses, plan on three or four. I used low fat cream cheese and also steamed the asparagus for a short time first. They were not fully frozen before cooking, but I still needed a little more cooking time. Delicious!!

Jan 25, 2004

This is a wonderful blend of flavors. My only tip is to cut the rolls into pieces before baking!


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  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 608 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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