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Asparagus Rolls


  • 10-12

Submitted by Sara Fritschner


  • 1⁄2 C butter, softened
  • 1 Tbsp minced onion
  • 1 Tbsp lemon juice
  • 22 slices inexpensive white bread
  • 22 asparagus spears (about a pound), trimmed of woody ends
  • 1⁄4 C butter, melted


Combine 1⁄2 cup of butter with onion and lemon juice. Set aside. Remove and discard crusts from the bread. Flatten the bread to about 1/8-inch thick, using a rolling pin or your hands. Spread each slice with 1 teaspoon of butter mixture. Place an asparagus spear on the bread with its tip extending over the edge and roll it up tightly. Place on a baking sheet. Repeat with remaining bread and asparagus. Brush the rolls with melted butter. Bake at 350° for 30 minutes. Serves 10-12.

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