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.
Asparagus Rolls Recipe
- 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)
- 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.
More Asparagus Recipes
Grilled Side Dish
Grilled Bacon Wrapped Asparagus
Steak and Vegetables
Grilled Side Dish