Baked Asparagus Spears

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Featured Recipe

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25-5 Health Issue
Entertaining the Bakersfield Way by Miles Johnson

For your swank soirée, this variation makes a sinful fondue. If you have fondue forks, great! If not plain ol’ toothpicks will do.

Description

25-5 Health Issue
Entertaining the Bakersfield Way by Miles Johnson

A yummy appetizer awaits you. This simple and savory dish will allow you to serve guests fresh food without all the time spent in the kitchen. Plus, you get to play with dough!

Ingredients

One can of crescent roll dough
One package cream cheese
Fresh asparagus

Methods/steps

Preheat oven to 425 degrees. Rinse and pat dry the asparagus. Stem the asparagus by cutting off the “woody” portion (about 4” from the top of the spear).
Whomp open (we call them whomp-em rolls) the crescent rolls, unroll, and separate the perforated segments.
Go one step further by cutting each triangular segment into two smaller triangles. Take one triangle and gently spread it open, lay one asparagus spear along an edge of the dough triangle then lay a small slice (1/4”x1/4”x3”) of cream cheese next to the vegetable.
Carefully roll the asparagus/cheese up so that the dough covers the cheese completely but the asparagus still sticks out both ends.
Repeat until all your dough has been used. Place them on an un-greased cookie sheet about 2” apart and bake until the top is golden brown (about 10 minutes). As an alternate to asparagus, use sliced portabella mushrooms or quartered leek sections. For a little extra kick, add thin slivers of jalapeño pepper that have been cleaned and thoroughly seeded.
Serve these at once as they are the best when warm. The nice thing about this recipe is that it can be prepared well in advance of your guests arriving.
Just have the cookie sheet with the asparagus roll-ups waiting in the fridge!