and turkey slices with a pesto cream cheese spread.
I knew Kerry would need meat at that time of the day, and I didn’t know what everyone else was bringing. You know, sometimes you go to those things and everyone comes with chips and dip, or that all too familiar platter of raw veggies and ranch dressing dip. Then you have to stop at McDonald’s on the way home to eat something because you’re hungry.
Fortunately, everyone was quite thoughtful and brought a nice array of foods. But I was the only who brought a meat dish, so my idea turned out to be a good one.
I’ve had wrapped asparagus before, but usually it’s just some kind of meat wrapped around the spear. I wanted my rolls to be a little more interesting and have more depth, so I smeared them with a spread made of cream cheese and pesto. Very simple, but it added that something extra to make it richer.
Hope you like this one. It’s a pretty big appetizer, but that’s what we’re all about…big bang bites!
27 asparagus spears
27 thin slices of roast beef, ham, and turkey
about ½ cup of cream cheese, softened
about ¼ cup of pesto
Remove the tough ends from the bottom of the asparagus. Using a peeler, shave off about two inches of the skin. This gives the ends a pretty finish. Bring a pot of water to a full boil. Add the asparagus and blanch for one to two minutes, depending on the thickness. You want them to be crisp, not limp, so test it after the first minute. Drain and run cold water over them to stop the cooking.
Combine the softened cream cheese and pesto. You can add more pesto if you prefer.
Smear some spread on the short end of the meat slice. Place an asparagus spear on top and roll.
Keep in fridge until serving time.
Recipe by Pearl
Photo by Sunny