Asparagus Rollups
Author: Denise Costello
This makes a lovely appetizer for a spring brunch. I have made a gluten- and dairy-free version of the original, with a few Fit Foodie tweaks.
Ingredients
- 14 thin slices of bread -- try Sara Lee Soft and Smooth Whole Grain White or Udi’s Gluten-free White Sandwich Bread
- 8 slices of uncured bacon, cooked crisp, drained and crumbled
- 8 oz of low-fat or Greek-style Cream Cheese or for non-dairy, use Tofutti non-dairy spread at room temperature
- Finely grated zest of 1 lemon
- 28 asparagus spears, cooked crisp tender
- ¼ cup melted Earth Balance non-dairy butter
Instructions
- Trim the crust from the bread.
- Flatten the slices with a rolling pin.
- Combine the bacon, cream cheese and lemon zest. Spread a even layer of the cream cheese mixture on each flattened bread slice.
- Place 2 asparagus spears, with the tips facing in opposite directions, on one edge of each bread slice.
- Roll up each slice like a jelly roll.
- Cut each roll in half and place seam side down on a lightly greased cookie sheet. *you can store roll-ups covered in the refrigerator ahead of time*
- Preheat broiler.
- Brush tops and sides with melted butter.
- Broil six inches from the heat until lightly browned and toasted.
- Serve immediately