Wrapped Asparagus

Wrapped Asparagus has a wonderful blend of flavors. The corned beef and asparagus appetizer add the festive red and green colors for the Christmas holiday.

You can also add extra flavors to the cream cheese, like some chopped chives or olives.

If you have never cooked asparagus before or need help with preparing it, look to the bottom of this page for information about cooking asparagus.

Wrapped Asparagus Recipe

Ingredients:

20 – fresh asparagus spears
10 – slices corned beef, from the deli
10 – teaspoons spreadable cream cheese (comes in a plastic tub)

Preparation:

Prepare Asparagus. (see below)
Blanch Asparagus (see below)
Lay a slice of corned beef, or you favorite cold cut, flat.
Spread with about 1 teaspoon of cream cheese.
Lay two asparagus spears along one side of the meat with the top of the spear sticking out a little.
Roll up tightly, the cream cheese will hold them together.
They can be cut in half, if so lay the asparagus so that each end has an asparagus top.
Refrigerate until ready to serve.

How to Prepare Asparagus

The way you prepare your asparagus can depend upon its size.The smallest spears will only need to have their very bottoms trimmed off before cooking.The bottom portions of larger asparagus spears are too tough to eat; they will either need to be snapped off or peeled. To snap off the tough portion, simply grasp the stalk with both hands and bend the bottom portion until it breaks off. The asparagus will naturally break off at the point where the tender portion ends and the tough, stringy part begins.

How to Blanch Asparagus

Blanch means to cook vegetables for a very short time to keep them crisp. To blanch asparagus, bring water to boil in a large skillet or saucepan. Add some salt and the asparagus; simmer 2 to 3 minutes only depending on diameter of asparagus. Remove immediately and rinse in very cold water until asparagus is chilled, or place asparagus in a large bowl of ice filled with water (prepare this ahead of time). This will stop the cooking process immediately.

A bum told me "I haven't tasted food all week." I told him "Don't worry, it still tastes the same!" – Henny Youngman