When it comes to entertaining, there’s no need to make things complicated. These Blue Cheese And Asparagus Rolls are the perfect starter and a breeze to make.
Cooking is my way to show love, which is why I’m keen to invite friends over for dinner at least twice a month. Sometimes it’s a casual meal of a quiche, soup, and salad, while other times I’ll go all out and prepare a fancy six-course menu, complete with wine pairings.
When I mention this to people, they often ask me how I find time to organize these “elaborate affairs.” In truth, there is really nothing elaborate about them. In fact, all my fancy dinner gatherings require is a little preparation and a selection of easy dishes—preferably those that can be made ahead of time.
These blue cheese and asparagus rolls are a perfect example of such a dish. They’re easy to make, look beautiful, and taste positively delicious. Plus, you can assemble them the night before and bake them the next day, allowing you to enjoy the company of your guests instead of standing in the kitchen. You’ll love how the tangy flavor of the blue cheese marries so well with the tender, earthy asparagus. Served with an oaky Chardonnay, you’ll have a starter that’s a breeze to make but guaranteed to impress.
Delicious variations
If you’re looking to make these rolls even more delicious, consider adding some chopped sun-dried tomatoes or black olives to the cheese mixture for a zesty touch. You can also experiment with fresh herbs such as flat-leaf parsley, chives, or dill. If blue cheese is not your thing, try this recipe with grated cheddar, aged Gouda, or Comté. In addition to using the cheese mixture, those who eat meat can wrap the asparagus in a slice of prosciutto before rolling them in the bread. And why not serve the rolls with a tangy honey mustard dip?
How do I store leftovers?
Leftover rolls can be transferred to an airtight container and stored in the fridge for up to 3 days. Reheat them in a 350°F oven for 5 minutes. Unfortunately, the rolls do not freeze well, as the asparagus will be rendered soggy and limp upon thawing.
Serving suggestions
Looking to invite friends over for an easy meal that’ll leave a lasting impression? Serve these rolls as a starter and follow with either our Vegan Shepherd’s Pie and a green salad or our Slow-Cooker Beef Bourguignon if you eat meat. Both dishes are perfect for making ahead. Keep dessert simple and serve our elegant Strawberries Romanoff or a bowl of Vanilla Ice Cream with Strawberry Sauce. Want to add a bottle of wine with your main dish? A light-bodied Pinot Noir will go well with both suggestions.
Blue Cheese And Asparagus Rolls
Ingredients
- 48 thin asparagus spears ends trimmed
- 1 brick of cream cheese (8 ounces) at room temperature
- 1/2 cup blue cheese crumbled
- Salt and pepper to taste
- 12 slices soft Jewish rye bread
- 1/4 cup butter at room temperature
Instructions
- Blanch the asparagus in a pot of salted boiling water for 2 minutes.
- In the meantime, fill a large bowl with cold water and ice.
- Remove the asparagus from the boiling water and transfer them to the ice bath to stop the cooking process. Drain them and dry them off thoroughly with a clean kitchen towel.
- In a small bowl, mix the cream cheese with the blue cheese using a fork until the mixture is smooth and spreadable. Season to taste with salt and pepper. Go easy on the salt, since the cheese is quite salty.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Remove the crusts from the bread and use a rolling pin to flatten each slice out. Trim to form a rectangle.
- Spread the blue cheese mixture over the bread, all the way to the edges. Place 4 asparagus spears on the bread.
- Roll the bread and trim the ends.
- Spread butter over the rolls and place them on the baking sheet.
- Bake for 10 minutes, until the rolls are golden brown.
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