Easy no-cook appetizer, these Cucumber Bites combine crunchy cucumber, smooth cream cheese, and sweet-spicy chili sauce. Healthy meet tasty at the campsite.
Asparagus is wrapped in wholemeal bread, topped with butter and lemon. These Asparagus Rolls are perfect for an easy camp meal on the trail or back at camp.
Asparagus rolls were were very popular in your grandma’s day, and they are still great today.
Although fresh asparagus can be used, canned asparagus while caming makes this much quicker and easier to make.
1 can or bunch of fresh asparagus
10 slices wholemeal bread
125g butter, softened
2 teaspoons finely grated lemon zest
pinch of cayenne pepper (optional)
If using fresh asparagus – blanch in salted, boiling water until it just turns bright green and starts to soften. Drain and cool in an ice bath to stop the cooking process.
Remove the crusts from the bread. Using a rolling pin (or jar), lightly roll each slice to make it thinner.
Blend the butter, lemon zest, and cayenne pepper together in a bowl. Spread the mixture evenly over each slice of bread.
Lay a couple of pieces of asparagus on each slice of bread, trimming it to fit, if necessary. Roll up tightly, then wrap in plastic wrap and chill for about 3 hours.
Just before serving, unwrap and arrange the rolls on a serving dish.
Optionally you can serve immediately.