Asparagus Rolls

I love spring, not only because my birthday falls on the start of the season but flowers are in full bloom here in Perth and there are plenty of asparagus!  These delicate green spears shoot up from their patch as the weather warms up, rewarding the farmer for their hard work and diligent care throughout the year.  Blanch asparagus and roll them up in buttered bread to enjoy their sweetness and crunchiness to the fullest.  For variations, make some with cream cheese and chopped dill, and others with mayonnaise, a sprinkle of lemon juice and ham slices.

Makes 8

 

  

INGREDIENTS

• 8 thick asparagus spears*
• 8 slices white sandwich bread
• butter, for spreading

*If you are using thin asparagus spears, double the amount as you'll be using two of them in each roll.

Variations:

1. cream cheese, fresh dill
2. mayonnaise, lemon wedges, ham slices 

METHOD

1. Snap off the woody ends of the asparagus (save these in a freezer bag for making stock).  Bring a saucepan of water to the boil and blanch the asparagus for 1 minute.  Drain and plunge into a large bowl of iced water to refresh.  Drain and set aside.
2. Slice off the bread crusts (save these in a freezer bag for making bread crumbs).   Spread butter on each piece of bread.
3. Place 1 asparagus spear (or 2 if they are thin) on the diagonal on each piece of bread.  Roll up tightly and press gently with your finger to seal the edge.
4. Place onto a platter and garnish with chopped dill (optional).  If not serving straight away, cover with a damp tea towel so they don't dry out.  Asparagus rolls are best eaten when they are freshly made, but can be stored in an airtight container for up to a day.

Variations:

1. Spread cream cheese over bread and scatter chopped dill on top before rolling the asparagus spear up with the bread.
2. Spread mayonnaise over bread and sprinkle lemon juice on top.  Roll asparagus spear in a slice of ham, then roll it up with the bread.