Asparagus Rollups

Ingredients:

1 bunch fresh small asparagus spears 

Extra-Virgin Olive Oil 

salt and freshly ground black pepper 

1 (8-oz.) pkg. cream cheese, softened 

4-oz. crumbled blue cheese 

16 slices whole wheat bread or honey wheat bread

 ¼ c. unsalted butter, melted 

3 tbsp. grated Parmesan cheese 

Instructions:

Heat oven to 425°F. Trim tough ends of asparagus and discard. Place asparagus on baking sheet and drizzle with a small olive oil. Toss to coat. Sprinkle lightly with salt and freshly ground pepper. Place in oven and roast until bring green and crisp-tender. (about 7 minutes) Remove from oven and cool completely. When cool, blot with a paper towel to remove most of olive oil. Lower oven temperature to 400°F.

With an electric mixer blend cream cheese and blue cheese together.  Set aside. 

Stack about 4 pieces of bread and remove crust with a serrated knife. Repeat with remaining slices of bread. With a rolling pin, flatten each slice of bread. 

Spread bread with a small amount of the cream cheese mixture, to cover one side. Place 1 or 2  asparagus spears, tips pointed out on the same end, on the cream cheese mixture, close to one edge. Roll up, starting with the asparagus side of the bread. Place seam side down on a greased baking sheet. Brush with melted butter and sprinkle with grated Parmesan cheese.

Bake at 400°F for 10 to 15 minutes, or until golden brown. Serve warm. 

Notes: 

• Freeze unbaked roll-ups in an airtight container for up to 1 month. Thaw in the refrigerator, and bake as directed.
• You can also use canned asparagus to save time.  Drain well.