Reviewed: Jun. 22, 2008

I have had this recipe for years. I never liked asparagus til I tasted these. The only thing I do different is to use canned asparagus drained on papertowel.

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Keyota

	Cooking Level: Expert
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Reviewed: 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!!

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: 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!!

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kieler

	Cooking Level: Intermediate
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Reviewed: Jun. 8, 2006

These are tasty. But... they are for people who don't like asparagus. The asparagus is completely unnoticable in these. I liked them because of the blue cheese and because they were fun to make and tasty, but I happen to love asparagus, and I couldn't even tell it was in there.

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dagny21

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Juneau, Alaska, USA
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Reviewed: May 11, 2006

Excellent!! Even my family who doesnt eat asparagus ate this. Forgot I made it for Easter and family begged for it at mothers day.

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Bettyc


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Reviewed: Mar. 6, 2006

I made this ahead for a big party. Easy to do ahead which is a must for me. It is wonderful but rich. Next time may use a grain bread. Think the texture would be interesting.

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Peggy P


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Reviewed: Jan. 10, 2006

I really liked the taste combination on this recipe. I agree with the additional baking time and pre-cutting while frozen - that made it much easier. I do think I am going to chop the asparagus to add a little more of that flavor. But overall yummy and am looking forward to serving it over the holidays! Thanks!! p.s. I did try the chopped asparagus and LOVED it and so did my company over the holidays. Thx again!

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N.K.


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Reviewed: Sep. 4, 2005

very good maybe go a little lighter on the blue cheese but excellent recipe my family loved it!!!

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PRINCES091580


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Reviewed: 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?

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Michele Bart

	Cooking Level: Intermediate Home Town: Perkasie, Pennsylvania, USA Living In: Oceanside, California, USA
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Reviewed: Jul. 23, 2005

My young niece says this is her favorite thing I make. I thought she would say some dessert when I asked but she said this. It is easy to have in the freezer and bake when needed. I use fresh asparagus.

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KATY O


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Reviewed: Feb. 2, 2004

this was an excellent recipe. I made this for the superbowl and doubled the recipe. I only gave it 4 stars instead of 5 because the next time i would use a little more asparagus ad a little less of the blue cheese spread.

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GAMMAD3


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Reviewed: Jan. 25, 2004

Yummy! I had this at my sisters over the holiday and made them for New Years Eve - used fat free cream cheese and egg beaters and fresh asparagus -tasted great!

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AKBUTLER

	Cooking Level: Expert Home Town: West Bloomfield, Michigan, USA Living In: Littleton, Colorado, USA
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Reviewed: 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.

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MARYRUSSO


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Reviewed: 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.

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LINDABTX

	Cooking Level: Expert Home Town: Atlanta, Georgia, USA Living In: Plano, Texas, USA
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Reviewed: 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.

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CSANDST1


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Reviewed: Jan. 25, 2004

I tried these at my mother-in-law's. I just love them - and had to get the recipe. This recipe is the same as her's, only her recipe does say to slice them first, before baking. A wonderful combination, and I generally don't like blue cheese!

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CHELIE1007


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Reviewed: 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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MKMCDONALD78


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