For the Love of Food

Asparagus Bacon Rollups #BrunchWeek

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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!

Connect with Michigan Asparagus

Print Recipe

Asparagus Bacon Rollups

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

Instructions

  • Preheat oven to 400 degrees.
  • Clean and trim asparagus. Set aside.
  • Flatten crustless bread slices with a rolling pin.
  • Spread each slice of bread with cream cheese then season with salt and pepper.
  • Cut bacon slices in half and 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 and place seam side down on a greased baking sheet.
  • Brush with melted butter.
  • Bake for 12-15 minutes or until lightly browned.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

 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.  
Cook bacon until crisp then drain and cut each slice in half. 
 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 BakerBrunchWeek 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

 Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry. 

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