Reviewed: Mar. 12, 2012

DO NOT flatten the bread! Wrap, then cut in bite sized pieces, dip in melted butter, freeze on cookie sheet and then bag them after they're frozen.

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Reviewer:

Nana Moon

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Cooking Level: Expert

Reviewed: Jul. 14, 2011

I made these for a bridal shower and everyone enjoyed them. My only suggestion is that the asparagus came out in one long strand when we bit into them, so when I make it again I will probably cut the asparagus in half, perhaps even thirds, and roll them the same, with just the tips showing out either end. That way when guests bite into them they won't pull out a long strand of asparagus from the wrap like a long spaghetti noodle. And just to note, I did blanch the asparagus prior to wrapping, so that was not the issue. But the flavor was delicious and they were all eaten during our party.

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3 users found this review helpful

Reviewer:

Beth168

Reviewed: Feb. 16, 2010

My best friend used to make these and everyone loved them. She passed away several years ago and I didn't have the recipe. I've tried to find this recipe ever since then. Thank you for sharing this.

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7 users found this review helpful

Reviewer:

Susie51

Reviewed: Sep. 26, 2009

This recipe is great EXCEPT the way I have had it is with boiled lasagna noodles instead of bread! I think this way with the bread wuld be disgusting. Try the lasagna noodles instead!

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8 users found this review helpful

Reviewer:

Mrs. Wayman

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jun. 25, 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.)

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19 users found this review helpful

Reviewer:

HEIDI IN TN

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

Reviewed: Dec. 8, 2008

I didn't like these very much. The flavors were flat, and they became soggy quickly.

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10 users found this review helpful

Reviewer:

SHELLYVANKIRK

Cooking Level: Professional

Home Town: Logan, West Virginia, USA

Living In: Bellbrook, Ohio, USA

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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8 users found this review helpful

Reviewer:

Keyota

Cooking Level: Expert

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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17 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Jul. 10, 2006

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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16 users found this review helpful

Reviewer:

kieler

Cooking Level: Intermediate

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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5 users found this review helpful