This recipe is fun and great for entertaining or for introducing new and ornate veggies to your family and friends. The ingredients are simple and the results are fantastic. You can use this as a Great side dish to a wonderful roast or chicken. The name arose withe the clever help of my cousin Aaron, a tried and tested taster for 99% of my work and gets the perks of new and different menus for display where he works! Recipe:
1 lb. Baby asparagus, blanched 1 minute
and shocked,
1 8 oz. Roll buttery crescent rolls,
1 oz. Gruyere, sliced into 16 1/4 inch strips about 1 inch long,
2 heaping tbsp. Whipped cream cheese,
1 1/2 tsp. Mayonnaise,
1 tsp. Horseradish mustard,
1 drop Sriracha
Preheat oven to 375*F. Blanche asparagus in salted water for 1 minute and remove and shock in ice bath, drain on paper towels. Remove woody and fibrous part of stems, leaving approximately half of the asparagus. Put in bundles of 4 to 5 asparagus spears forming 16 groupings. Carefully unroll crescent rolls and One By One, divide each in half and center a portion of cheese at the largest end as well as a bundle of spears and roll according to the directions. Place on baking sheet evenly spaced and brush with a little milk. Bake until golden and cheese is melty, about 6 minutes. Meanwhile combine the cream cheese, mayo, mustard and Sriracha until smooth and creamy, place in small serving vessel and arrange bundles as desired.
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