Asparagus Rolls

Close up of asparagus rolls on a plate with asparagus tips peeking out the end of each roll, all garnished with parsley.

Asparagus is wrapped in whole wheat (wholemeal) bread, then topped with butter and lemon. These asparagus rolls are perfect for an easy camp meal on the trail, picnic lunch, or when you’re back around the campfire.

Asparagus rolls were very popular in your grandma’s day, and they are still great today. They are of the same generation as cucumber sandwiches. They were simple snacks and a great use of asparagus which was often preserved.

Although you can use fresh asparagus, making this with canned asparagus is much quicker and easier when camping. The lemon is the main flavor addition which gives a pop of acid, if not available you can use vinegar or a mild vinegar-based salad dressing.

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A stack of bread on a chopping board having the crusts cut off.
Carefully cut off the crusts to create the ideal slice to wrap around the asparagus.
Three asparagus rolls sitting on a chopping board.
The asparagus is tightly rolled in the flattened bread to create the roll.
A crust-less slice of whole wheat bread being flattened with a rolling pin on a chopping board.
Flattening the whole wheat bread makes it a firmer roll around the asparagus.
Close up of asparagus rolls on a plate with asparagus tips peeking out the end of each roll, all garnished with parsley.
Asparagus is wrapped in whole wheat bread topped with butter, lemon, and cayenne pepper, if desired.

Asparagus Rolls Recipe

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Close up of asparagus rolls on a plate with asparagus tips peeking out the end of each roll, all garnished with parsley.
Asparagus is wrapped in whole wheat (wholemeal) bread, then topped with butter and lemon. These asparagus rolls are perfect for an easy camp meal on the trail, picnic lunch, or back around the campfire.
Preparation 10 minutes
Cook 5 minutes
Ready in 15 minutes
Servings 20 Servings
InfluenceEuropean
DifficultyBeginner
MethodNo Cook
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Ingredients

  • 1 can asparagus (or equivalent amount fresh)
  • 10 slices whole wheat (wholemeal) bread
  • 1/4 cup butter, softened
  • 2 teaspoons finely grated lemon zest
  • pinch cayenne pepper (optional)

Directions

  • Open the can of asparagus. 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.

Nutritional Information

Sodium: 76mgCalcium: 16mgVitamin C: 1mgVitamin A: 72IUSugar: 1gFiber: 1gPotassium: 36mgCholesterol: 6mgCalories: 55kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 3gProtein: 2gCarbohydrates: 6gIron: 1mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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