Asparagus Sesame Rolls Recipes

ROASTED SESAME ASPARAGUS

Steps:

• Preheat oven to 425 degrees.
• Rinse asparagus and pat dry.
• Place on jelly roll pan or a pan with sides.
• Drizzle sesame oil onto asparagus, tossing to coat, then sprinkle with kosher salt.
• Roast for 10 - 15 minutes, depending on the thickness of the asparagus. I like the ends to be a little crispy.

ASPARAGUS APPETIZER ROLL UPS

Steps:

• Bring a pot of water to boil and blanch the asparagus. Drop into an ice bath to stop cooking.
• Roll out pie crust to 1/8 inch thickness.
• Slice the prosciutto into long thin strips.
• Starting at the top of the spear, wrap a strip of prosciutto around the asparagus, spiraling it down to the base. Do the same with the pie crust strips, overlaying the prosciutto.
• Lay each spear on a cookie sheet. When each one is wrapped, brush lightly with melted butter and sprinkle with sesame seeds.
• Bake at 350° for about 8 minutes, or until crust is golden.
• Serve warm.

SAVORY ASPARAGUS SPRING ROLLS

Steps:

• Bring a medium pan of water to a boil. Blanch the asparagus until crisp-tender, 1 to 3 minutes depending on the thickness of the asparagus. Plunge the asparagus into ice water to stop the cooking. Drain and pat dry. Cut each asparagus in half so that you have 2 pieces about 3 inches each.
• For the stalk halves of the asparagus: Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with oyster sauce. Lay a piece of the stalk-half of asparagus across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put the rolls onto a plate seam-side down while making the remaining rolls.
• For the spear end of the asparagus: Place a spring roll wrapper on a flat surface with square to you. Lightly brush the middle of the wrapper with oyster sauce. Lay a piece of asparagus with the tip overhanging the edge away from you. Fold up the bottom toward the center. Fold in one side of the wrapper toward the middle and then roll up. Use cornstarch mixture along the edge of the wrapper as a paste to help seal. Put onto a plate seam-side down while preparing the remaining rolls.
• Heat a small skillet over medium-high heat and add some of the vegetable oil. Add the rolls a few at a time and shallow fry, turning as they become golden brown; do not fry too many at one time and overcrowd the skillet. Once golden, remove from the skillet and drain on paper towels.
• On a small plate, mix together the black and white sesame seeds. Brush the cooked rolls with a little honey, and then roll them in the sesame seeds and serve.

TENDER CRISP BALSAMIC SESAME ASPARAGUS

Steps:

• Heat the olive and sesame oils together in a large skillet over medium heat.
• Meanwhile, cut tough ends off the asparagus and wash. Let dry for a few seconds on a paper towel.
• Place asparagus spears in hot oil all spread out so they are not on top of each other. Roll spears around to coat with oil, then add balsamic vinegar and roll again.
• Sprinkle salt and pepper over spears and cook over medium heat about 5 minutes, rolling spears around in pan once or twice for even cooking.
• Add water and turn down heat to medium low. Cover and let steam until tender crisp. Do not overcook. Spears should be a bright green color. Sprinkle with toasted sesame seeds if you desire. Serve immediately.

DELICIOUS ASPARAGUS ROLL UPS

Steps:

• Set oven to 400°F.
• Grease a baking sheet.
• Flatten bread with a rolling pin.
• In a bowl combine the cream cheese with blue cheese, garlic and green onions.
• Spread about 1 tablespoon of the cream cheese mixture on each slice of bread.
• Top with asparagus spear then roll up tightly.
• Place seam side down on a greased baking sheet.
• Brush with butter and sprinkle with parmesan cheese.
• Cut roll-ups in half.
• Bake at 400°F for 10-12 minutes or until lightly browned.
• Delicious!

ASPARAGUS ROLLS

Steps:

• Preheat oven to 400*.
• Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked crisp tender.
• Open crescent roll dough and separate at the seams. Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear.
• Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned.

ASPARAGUS WITH SESAME SEEDS

Steps:

• Place the asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Transfer to a serving dish. Combine the water, soy sauce, oil, salt and pepper; drizzle over asparagus. Sprinkle with sesame seeds.

ASPARAGUS APPETIZER ROLL-UPS

Steps:

• In a small bowl, combine the cream cheese, bacon and green onion. Flatten bread slices with a rolling pin; spread tops with cream cheese mixture. Trim asparagus 2 in. longer than bread. Place two spears on each slice; roll up bread and place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake at 400° for 10-12 minutes or until lightly browned. Serve immediately.

ASPARAGUS HAM ROLLS

Steps:

• Preheat oven to 375°. In a saucepan, melt butter; stir in flour until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir until thickened, 2-3 minutes., Stir in cheese, salt and pepper. Remove from the heat. Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. , Place in 13x9-in. baking dish; top with cheese sauce. Sprinkle with crumbs. Bake, uncovered, until heated through, 20 minutes.

ASPARAGUS ROLL-UPS

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.

CHICKEN AND ASPARAGUS ROLLS

Steps:

• Preheat the oven to 220°C.
• Lay out the sheets of puff pastry. They will defrost while you prepare the chicken.
• Cut the chicken breast into long strips. You will need half a large chicken breast or half a medium chicken breast plus the tenderloin from the other half.
• Sprinkle the stock powder over the chicken. I use an organic vegetable stock but use whatever you have. I have tried soy sauce but it makes the chicken too wet. Dry ingredients are better and light flavours don't overpower the asparagus. Add a grind or two of black pepper and a good pinch of salt. Make sure all the chicken is coated with some seasoning.
• Drain the asparagus well. Tinned/canned asparagus works really well in this recipe.
• The pastry should be defrosted enough to be able to cut the sheets in half. Cut each sheet in half to give you 10 strips.
• Put asparagus spears down the middle of each strip. Then lay a strip of chicken beside the asparagus.
• Beat an egg lightly and then brush some eggwash along the cut in the middle of the sheet of pastry.
• With a sheet in front of you with the cut going left to right (not up and down), take the edge near you and fold it over the chicken and asparagus. Use the folded edge to shove the filling nearer to you until it is tucked around the filling quite tightly.
• Now roll up the pastry to the eggwash and make sure the cut edge stays on the bottom of the roll.
• Brush the top with egg and sprinkle plenty of sesame seeds on top.
• Cut into 6 pieces.
• Repeat for the other 9 strips to give you 60 little bites.
• Place on a lightly greased baking sheet and bake in the oven for 20 minutes or until the top is golden brown and the pastry is cooked through. The chicken will cook in this time and will still be moist and tasty.
• Take the rolls off the baking tray and cool slightly on a wire rack. Then serve warm or leave on the rack and serve cold. They are equally good warm or cold. They can be reheated but, like all pastry dishes, are better freshly baked.
• The rolls in the photograph I have posted were made with a low-fat puff pastry. As expected, they haven't puffed up as much as usual pastry but still tasted good. Let's face it, pastry is never going to be a low-fat food so you may as well enjoy it but just not eat it all the time. I'll be going back to the usual next time. 14/12/07 - Edited to add an updated photo of rolls made with regular puff pastry. Also, I increased the amount of chicken.
• Note: put the sesame seeds in a dish and discard any that you don't use. They could be contaminated by the chicken so you don't want to put them back in the bag.