Asparagus Rolls

Another popular item at tea parties in the Antipodes is the Asparagus roll. Originally made using tinned asparagus ( which my mother still prefers) I like using fresh aparagus, lightly  cooked and wrapped in thin cut bread.

It may seem strange but it is a lovely alternative to sandwiches.

 

Asparagus rolls

  • 12 Thin sliced white or wholemeal bread. Thinnest you can find as it will crack less on rolling.
  • 12 Asparagus spears
  • 1/4 cup Mayonnaise
  • 1/4 Cream cheese, whipped is nice
  • 1 Tbsp Horseradish (jarred)
  • Squeeze Lemon juice
  • Salt and pepper to taste

Trim asparagus spears to remove woody end.  Boil asparagus for 4 minutes and dip in an ice bath to stop cooking.  When completely cold, dry carefully, salt and pepper and refrigerate while you prepare the bread slices.

Mix cream cheese, mayo, lemon juice, horseradish and salt and pepper until smooth and adjust the seasoning until it suits your tastes. Butter bread if desired otherwise spread the mayo mixture over each bread slice and then careully cut off the crusts.

Place the prepared asparagus on one corner of the bread and roll up completely on the diagonal, the bread should stick to itself nicely but pin with a toothpick if needed.

Cover with a barely moist napkin and cling film and store in the refrigeratoe until needed but do not prepare too long in advance as they could start to go soggy.

The mayo mix can have chutney or relish added instead of horseradish if that suits your tastes better.