Cheesy Lemon Cream Asparagus Rolls

Asparagus season is here! If you love asparagus as much as me you may also enjoy this recipe from LeaderBrand.

LeaderBrand grows its produce on three farms across the country, making the most of each growing region to supply fresh produce throughout the year. I love that this recipe celebrates one of my favourite spring vegetables in such a traditionally Kiwi way, but with a twist.

These Cheesy Lemon Cream Asparagus Rolls are really easy to make and would be lovely served as a snack, appetiser or on a grazing platter. The lemony cream cheese works beautifully with the asparagus, while the parmesan gives the bread a delicious golden, cheesy crunch.

They’re best served warm with a little relish on the side.

2 bunches LeaderBrand Asparagus

250g spreadable cream cheese (plant-based if vegan)

2 tbsp lemon zest  

Sea salt & cracked pepper    

1 loaf plain sandwich sliced bread  

50g butter, melted (or plant-based spread)

¼ cup finely grated parmesan cheese (plant-based cheese if vegan)

Method

Pre-heat the oven to 180°C.  

Whip the cream cheese, lemon zest and seasoning together until smooth.  

Trim and halve the asparagus then blanch in boiling water for 2 minutes then refresh under cold water and drain well.  

Remove the crusts from the sliced bread and lay out on a clean surface. 

Spread each slice generously with the lemon cream cheese then lay a piece of asparagus across the center and roll up tightly, transfer to a lined baking tray.  

Brush the rolls with butter and sprinkle with the grated parmesan. 

Bake for 10-12 minutes until golden and toasted.  

Serve warm with relish