The unusual cry upon tasting one of Sister #2’s appetizers was “That’s simply unfair!” (as the exclaimer reached for another one).

We were assembled for a cocktail party in my honour.  These had also been the hit at the recent cocktail party for my Mom.  The person making the pronouncement is my oldest friend (meaning for the most years) and a well known restaurateur in Winnipeg.  If they pass his taste test-they are perfection.  I’m guessing he found them hard to resist.

Asparagus and Parmesan Rolls

1/2 of a Pastry Sheet package  (1 sheet), thawed
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
12 spears asparagus  (about 1/2 pound), trimmed, cooked and drained
1 egg, beaten

Directions

Heat the oven to 400°F. Stir the cream cheese, 1/4 cup Parmesan cheese, black pepper and garlic powder in a medium bowl until the mixture is smooth.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 9-inch rectangle. With the short side facing you, cut the rectangle in half lengthwise.

Spread about 1/2 cup cream cheese mixture on each rectangle to within 2 inches of the edge.  Divide the asparagus between the pastry rectangles.  Fold the long sides of the pastry over the filling and press to seal.  Place the rolls, seam-side down, onto a baking sheet.  Tuck the ends under to seal.  Brush the rolls with the egg.

Bake for 15 minutes or until the rolls are golden brown. Cool the rolls on the baking sheet on a wire rack for 10 minutes.  Serve warm.

Kath’s quote:  “One word, in this place, respecting asparagus. The young shoots of this plant, boiled, are the most unexceptionable form of greens with which I am acquainted.” –William Andrus Alcott (1846)

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