Asparagus rolls are tender asparagus spears wrapped in crescent roll dough with cheese and prosciutto. Everyone goes crazy for this, either as a side dish or as an appetizer.
These asparagus rolls are near and dear to my heart. The recipe comes from my aunt, but I've seen them in cookbooks and magazines many times as well.
The first time I made them myself was for a party after college, when I was living in Washington, D.C. It was my first real hosted dinner party and these were on the menu. I felt so fancy and accomplished!
And yes, this is a super simple 4 ingredient recipe. But it really does feel elevated and special!
Plus, everyone goes crazy for them!
The buttery crescent roll, the melty cheese, the tender asparagus and the salty punch from the prosciutto, what's not to love?
OK, let's get cooking so you can enjoy them too!
Ingredient Notes:
Asparagus: You want some small to medium size asparagus here. The huge thick ones will be tricky to eat and the super thin, flimsy tiny ones won't hold up. Middle of the road is what we want.
Dough: We're just using a regular tube can of refrigerated crescent rolls. Three asparagus per triangle of dough.
Cheddar: A thin sliced cheddar cheese is my go-to, but you can play around here. Swiss cheese or Monterey Jack would work well. Or you can upgrade to a fancy cheese; I made these with a tomato basil cheddar one time and that was delicious.
Prosciutto: This is optional and I have made it without before. I do prefer it though for the extra punch of flavor and saltiness it adds.
Paprika: I love the color and pop a little sprinkle of paprika adds to these. However, you can also skip it if you prefer.
Yield: The recipe makes 8 rolls and that can serve 4-8 people. It depends a little on if you are having it as a side dish or an appetizer and how much other food is set out. Feel free to double the recipe if needed for a larger group.
I hope you give these a try, whether it's a weeknight family dinner or a full on dinner party get together.
Happy cooking and enjoy!
XO,
Kathryn
Asparagus Rolls
Ingredients
- 24 spears fresh asparagus
- 1 can refrigerated crescent roll dough (8 rolls)
- 1 package thin-sliced cheddar cheese (or sub Swiss or Monterey Jack)
- 8 slices of prosciutto (optional)
- Paprika
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper for easy clean up.
- Bring a pot of water to a boil.
- Wash the asparagus and snap off the ends. Add to the boiling water and blanch for 2 minutes. Drain the asparagus and pat dry on a kitchen towel or paper towels.
- Unroll and separate the crescent rolls. Lay a slice of cheese on each crescent roll. Add a slice of prosciutto if using. Then add 3 asparagus spears. Roll the crescent roll up and place seam side down on the baking sheet. Repeat with all the crescent rolls.
- Sprinkle the tops of the crescent rolls lightly with paprika. Bake according to instructions (usually 10-13 minutes at 350 degrees F.)
- Serve hot and enjoy!
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Notes
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Do you love asparagus too? I've got lots more recipes for you.
Easy sesame asparagus is just 6 ingredients and a great Asian style side dish.
Or try spring rice pilaf with asparagus and peas or this quick and easy asparagus almandine.
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