Toasted Asparagus and Swiss Cheese Rolls
Photo: Murray Lloyd Photography
This is a take on the cheese roll that is such a specialty in Dunedin. Serve these very tasty morsels at any time of the day.
|20 evenly sized asparagus spears
(fibrous ends snapped off)
10 slices white sandwich bread (crusts removed)
100g butter (softened)
|Swiss Cheese Filling (recipe follows)
1/2 tsp flaky sea salt, plus extra to taste
1/8 tsp freshly ground black pepper
Remove fibrous ends of asparagus by holding spears at about halfway mark and bending the lower half to allow a natural break. Bring a saucepan of water to the boil over a high heat. Place asparagus, tips upwards, in a blanching or a chip basket and place basket in saucepan. Bring water back to the boil, then remove basket from saucepan. With asparagus still in basket, run under cold water until asparagus is cold. Dry spears between paper towels.
Place bread slices on a clean work surface and generously butter on one side.
- Turn bread over so buttered side is facing down.
Spread 1 tbsp Swiss Cheese Filling on each slice. Cut each slice into two even-sized triangles.
- Place an asparagus spear on each triangle with the tip end 2cm above the uncut corner. Season with salt and pepper. Roll bread to encase asparagus, making sure the two edges overlap. Lightly press edges together. Trim off any asparagus bases (not tips).
- Preheat oven to 180°C.
- Place rolls on a low-sided roasting tray with space between each roll. Bake for 8-10 minutes or until golden brown and bread is crisp.
- Sprinkle with salt and serve warm.
Swiss Cheese Filling
|120g finely grated Swiss-style cheese
1 egg yolk
1 tsp Worcestershire sauce
1/2 tsp Dijon mustard
|1/8 tsp cayenne pepper
1/2 tsp flaky sea salt
125ml (1/2 cup) cream
Place cheese, egg yolk, Worcestershire sauce, mustard, cayenne pepper and salt in a bowl and mix to combine.
- Pour in enough of the cream to make a creamy, spreadable consistency.
- Use immediately or cover and store in refrigerator for up to 3 days.