Easy and elegant, this wrapped asparagus is a delicious and light spring appetizer.
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Everyone stop what you are doing and put the ingredients for this wrapped asparagus appetizer on your grocery list right now! Maybe it’s because I haven’t had asparagus in a while, or maybe it’s because this asparagus is covered in bread, herbs, and cheese, but you must make this wrapped asparagus!
I’ll be the first to admit, we don’t have very many vegetables at our house. I go through spurts of lots of veggies, and then no veggies at all. My kids are picky eaters, so it’s hard to fight them about it all the time. When I made this wrapped asparagus appetizer, my kids kind of perked up a little bit. “What are those Mom?” “Do they taste good?” “Can I try just a tiny bite?” Sometimes trying out new vegetables gets them excited I guess. Mom-win!
When I was growing up, the only vegetables we had were canned ones: corn, peas, and green beans. Bleh! Thankfully I’ve saved our children from most canned vegetables, and we buy fresh or frozen. They did try these though, and my oldest son liked them with some basic dill dip that my husband threw together. My daughter tried it, and didn’t like it, but that’s okay because my husband and I ate almost all of them for lunch. Haha!
This wrapped asparagus appetizer is so easy to make and so, so pretty! It was really fun to photograph. They would make a really great appetizer for Easter (even though that was last week–I still can’t believe that Easter was in March this year!) or an elegant dinner with friends. Well, whatever you do, grab some asparagus while it’s in the stores, and try these! They are SO delicious!
Recipe added 5/26/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.
- 5 Rhodes Dinner Rolls, thawed to room temperature
- 24 asparagus stalks, woody ends broken off
- 2-3 tablespoons olive oil
- fresh rosemary, chopped
- garlic salt
- grated parmesan cheese
- Spray counter lightly with non-stick cooking spray. Combine rolls and roll into an 11x14 inch rectangle. Starting on a short side, cut the rectangle into 24 equal strips.
- Wrap each strip around an asparagus spear and lay them on a sprayed baking sheet. Brush with olive oil and sprinkle generously with fresh rosemary, garlic salt and cheese. Bake at 375°F 10-12 minutes or until dough is golden.
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