Asparagus Bacon Rollups #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

These Asparagus Bacon Rollups are a delicious appetizer or side dish made with crisp asparagus wrapped in buttery bread that is spread with cream cheese and bacon. It is perfect for Sunday brunch with your loved ones. 

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts!

Ingredients:

• 1 bunch {about 16 large spears} Michigan Asparagus
• 1/4 cup cream cheese spread
• 4 slices bacon, cooked and drained
• 8 slices butter bread, crust removed
• salt/pepper, to taste
• 2 tbsp butter, melted

1. Preheat oven to 400 degrees.
2. Clean and trim asparagus. Set aside.
3. Flatten crustless bread slices with a rolling pin.
4. Spread each slice of bread with cream cheese then season with salt and pepper. 
5. Cut bacon slices in half and add half a slice to the center of each bread slice. 
6.  Place two asparagus spears on top of each bacon slice.
7.  Roll up the bread gently, pressing to seal and place seam side down on a greased baking sheet. 
8. Brush with melted butter. 
9. Bake for 12-15 minutes or until lightly browned. 

 Start by washing and trimming the tough ends on a bunch of asparagus. 

 They should be an inch or two longer than the bread slices.

 Flatten crustless bread slices with a rolling pin.

 Spread each slice of bread with cream cheese.

 Then season with salt and pepper.  

 Add half a slice to the center of each bread slice. 

  Place two asparagus spears on top of each bacon slice.

  Roll up the bread gently, pressing to seal. 

Place seam side down on a greased baking sheet. 

 Brush with melted butter. 

 Bake for 12-15 minutes or until lightly browned. 

 Serve as a side dish or appetizer. Enjoy!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections