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Ingredientes
- 10 fresh asparagus spears or possibly canned (liquid removed)
- 2 sticks unsalted butter
- 4 ounce Roquefort cheese
- 1 ounce cream cheese
- 1 teaspoon grated onion
- 10 thin slices white bread
- Salt
- 1/2 c. grated Parmesan cheese
Direcciones
- Trim ends off asparagus. Soften 1 stick of butter, heat the other. Bring 2 cups of water and 1/2 tsp salt to a boil in large heavy pot. Add in asparagus (fresh), cover and steam till barely tender.In bowl of food processor with steel blade, put together Roquefort, cream cheese, softened butter and grated onion; process till well blended. Trim crust of bread. With rolling pin, roll each slice out till it is 1/8 inch thick. Spread thin layer of cheese and onion mix on bread, place an asparagus spear in center and roll up. Trim any spears which extend past bread. Brush rolled bread with melted butter and roll in Parmesan cheese till well coated. Bake in preheated 350 degree oven for 15-20 min or possibly till browned. Remove rolls and cool slightly. Cut into thirds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 269 | 83% |
| Total Fat 30.64g | 38% |
| Saturated Fat 19.09g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 443mg | 18% |
| Potassium 66mg | 2% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.89g | 1% |
| Protein 7.0g | 11% |
