Asparagus is often given a bad rap, but we've got some tips on how to jazz it up.
Jess from Jess' Underground Kitchen spoke to Duncan Garner.
Watch the video for the full interview.
Asparagus cheese rolls
Ingredients
12 asparagus spears
12 slices white bread, crusts removed
30g butter plus extra for buttering bread
30g flour
1 cup milk
2 tsp wholegrain mustard
½ red onion, finely diced
½ cup tasty cheese, grated
½ cup parmesan cheese, grated
Salt and pepper
Makes: 6 as an entrée
Takes: 30 minutes
Method
1. Preheat your oven to 180°C. Line an oven tray with baking paper.
2. Trim asparagus spears so they are slightly longer than the width of the bread.
3. In a small saucepan over a low-medium heat, melt butter. Add flour and stir briskly for 1 minute until a paste has formed. Gradually add milk, stirring thoroughly until you have a thick sauce. Season with salt and pepper. Add mustard, red onion and both cheeses. Remove from the heat.
4. Butter each slice of bread and turn it over. Spread the other side of each slice with the cheese mixture. Place an asparagus spear in the centre of each slice of bread and roll it up on a diagonal. Place the asparagus cheese rolls on the lined oven tray, seam-side down. Bake for 1012 minutes until the cheese mixture is oozing and the bread is golden. Allow to cool for a couple of minutes before serving.
