Asparagus Rollups
 
 
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.
Author:
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
  1. Trim the crust from the bread.
  2. Flatten the slices with a rolling pin.
  3. Combine the bacon, cream cheese and lemon zest. Spread a even layer of the cream cheese mixture on each flattened bread slice.
  4. Place 2 asparagus spears, with the tips facing in opposite directions, on one edge of each bread slice.
  5. Roll up each slice like a jelly roll.
  6. 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*
  7. Preheat broiler.
  8. Brush tops and sides with melted butter.
  9. Broil six inches from the heat until lightly browned and toasted.
  10. Serve immediately
Recipe by The Energized Body at https://theenergizedbody.com/asparagus-rollups-recipe/