I have included this recipe in three categories: Sandwiches, Appetizers, and Vegetables.
This is nice for a ladies light spring luncheon. If serving one per person, this recipe will serve eight. If you desire more, add more bread, asparagus, but the same amount of cheese mixture and topping can be used—just use smaller amounts for each packet. This goes very nice with a Bibb lettuce and grapefruit salad.
Ingredients:
Eight slices Pepperidge Farm white “original” bread, crusts removed
One 4 oz. package crumbled blue cheese
24 cleaned asparagus spears. PLEASE take the time to lightly scrape down the outer skin –the bright green is so pretty and neat.
One eight oz package cream cheese
1/2 pound Bavarian style ham, sliced VERY thin
2 sticks unsalted butter
Grated Parmesan cheese
For the Asparagus sauce:
1 Can Cream of Mushroom soup
1/2 Cup Sour Cream
1/4 Cup Dry Sherry
1/2 stick butter
about six asparagus spears, sliced into tiny rounds,
Salt and peppeer, a pinch of garlic salt.
Combine all the ingredients and heat through, stirring constantly
Procedure:
Mix blue cheese and cream cheese together until soft and smooth
BARELY blanch asparagus (for about a minute, and plunge into cold water, remove and drain completely. Trim so all asparagus is of the same length–slightly longer than the bread.
Roll out bread slices until barely flattened.
Spread with the cream cheese mixture
Place three asparagus pieces, roll a slice of ham around them, and place in the middle of the bread.
Fold the bread over and brush all around with the melted butter.
Place the eight completed ‘packets’ on a cookie sheet with the side that comes together face down.
Sprinkle with Parmesan cheese
May be covered and refrigerated at this point.
When ready to serve:
Uncover and Bake at 400 degrees. Turn packets over after 5 minutes, and continue baking until just golden. (approx. another five minutes.)
At time of serving, and after plating, top each packet with 1/4 Cup of the Asparagus Sauce.
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