- Prep Time: 30m
- Cook Time: 15m
- Serves: 15
- Category: Appetizers
Ingredients
- 24 to 30 stalks fresh asparagus
- 1 loaf white bread
- Hellman's mayonnaise
- 1/2 c (1 stick) unsalted butter, melted
- 1/2 c Kraft finely grated Parmesan cheese
- 1/2 c finely shredded Parmesan cheese
Instructions
- Snap then blanch the asparagus in boiling water set over high heat for about 5 minutes, then immediately transfer to an ice-water bath.
- Drain the asparagus when cooled.
- Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
- Trim the crust from the bread using a serrated knife. Using a rolling pin, flatten each piece of bread.
- Spread each flattened piece with a light coating of mayonnaise.
- Place the asparagus on the bread with some asparagus hanging over on both ends. Roll up in a jelly roll fashion.
- Mix the two Parmesan cheeses in a shallow bowl.
- Dip each rolled asparagus in the melted butter and then the Parmesan to coat thoroughly.
- Place the asparagus roll-ups on the prepared sheet pan and bake for 10 to 15 minutes, or until golden brown.
