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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 Rolls Recipe

Saffron Hodgson
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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
CourseMorning Tea
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.