There is a constant at every shower I attend here in town. When I am feeling a bit lackluster or antisocial, I can count on asparagus rolls to get me to that shower. I have never had these wonders outside of Knoxville, so I might be introducing you to a treat which changes the way you look at baby showers forever.
I made asparagus rolls last week for Leigh's shower. Normally, I might have been lazy and ordered a batch from the country club, but I was feeling industrious and gave them a whirl. Super easy, these do take a chunk of time. However, they are ideal to prepare in advance and have in the freezer.
From the Knoxville Junior League cookbook, Tennessee Tables, please enjoy Mrs. Walter D. Fain's Bleu Cheese Asparagus Rolls (with some minor updates).
2 loaves white bread (Pepperidge Farm)
1 8 oz package cream cheese (room temperature)
1 4 oz package of blue cheese
1 package of frozen artichoke spears (steamed)
1/2 cup melted butter
Trim the crust from the bread and roll flat with a rolling pin
Combine the cheeses and the eggs, blending well.
Spread the mixture on bread.
Place on asparagus spear to one side of bread and roll up.
Dip the rolls in melted butter and freeze.
To serve, slice in half and bake 45-60 minutes at 350.
This will give you about 15 servings. I doubled it, and made 30 servings for Leigh's shower.
Is there a traditional food in your neck of the woods at showers?