Hooray for another virtual party! Today we are honoring our food blogging friend, Kelsey, over at Apple a Day. She is getting married, so Amy from Sing For Your Supper organized a virtual bridal shower to celebrate the anticipation of her big day.
I already had my eye on these crescent roll appetizers, so I knew almost instantly what I would contribute. In real life, Ben and I ate these for lunch a few days ago, and oh boy were they good. Even though one is pretty filling, I ate two of them and Ben snuck in three. This tells you how lip-smacking they are, because he's usually disciplined at stopping after one serving, no matter what the dish.
After checking out the recipe, I almost added a slice of cheese to each roll. However, for reasons I don't remember, I decided against it. Interestingly, as we were eating these, Ben and I agreed that they tasted like there were cheese in them! Strange, I know. I'm glad I left the cheese out, since the taste was there anyway.
These ham and asparagus wraps are a nice option for an appetizer at a party because they offer both a vegetable and meat option. They are also very easy to assemble so you can focus on the more important part of the party...having fun!
See what the other guests served up over at Kelsey's and Amy's blogs.
Dijon Ham & Asparagus Roll-ups
Yield: 8 roll-ups
16 asparagus spears, cut down to about 3 ½-inches with the head
1 (8 oz) package refrigerated crescent rolls
1-2 tablespoons Dijon mustard
16 thin slices of ham
Preheat the oven to 375˚F. Line a baking sheet with parchment paper or silicone liner.
Place the asparagus in a covered casserole dish. Add water until just covering the asparagus. Cover and microwave on high for 2 minutes. Meanwhile, separate the crescent roll dough into 8 triangles and lay flat on the baking sheet. Spread a thin layer of the mustard on each triangle.
Drain the asparagus. Wrap two spears together in two slices of ham, then place at the wide end of a dough triangle and roll up the dough. Repeat with remaining ingredients.
Bake for 10-12 minutes, until slightly golden brown. Serve warm.
Source: The Fresh Fridge
