Cheese and Asparagus Roll

Ingredients for Making Cheese and Asparagus Roll

  1. Asparagus 8-10 young shoots
  2. Processed cheese (cheese) 2 pcs.
  3. Mayonnaise 175-200 grams
  4. Egg 4 pcs.
  5. 2 cloves of garlic
  6. Parsley 1-2 bunches
  7. Salt to taste
  • Main Ingredients Asparagus, Cheese
  • Serving 4 servings


Egg mixture cookware, Deep asparagus cooking pot, Whisk, Parchment paper, Oven, Baking sheet, Fine cheese grater, Garlic ginger, Large kitchen board, Cloth, Knives

Cooking rolls with cheese and asparagus:

Step 1: prepare and bake the egg mixture.

First of all, turn on the oven, set the temperature to 200 degrees and leave it to let it get warm. Drive 4 eggs into a separate bowl, add about 125 grams of mayonnaise, salt to taste and mix with a spoon. Then thoroughly beat this egg mass with a whisk. We put parchment paper on a baking sheet, cut it to the size of the baking sheet and pour the beaten egg mass onto it. Put the pan in the preheated oven. Bake at 180 degrees for 10-15 minutes. When it starts to bubble, take out the baking sheet from the oven and let the contents cool.

Step 2: prepare the filling of the roll.

Remove the processed cheese from the packaging foil and grate on a fine grater. Garlic, with a knife, peel and crush on garlic gum. Rinse greens (parsley) under running water and cut into a chopping board as finely as possible with a knife. In a separate bowl, mix garlic, herbs and remaining mayonnaise. Mix everything thoroughly.

Step 3: Cook the Asparagus.

Rinse the asparagus thoroughly under running water, and cut off the dried or roughened ends with a knife. Then we pull together 6-7 stems with an elastic band in one bunch. Pour water into the pan at 3/4 of the height of the asparagus stalks, slightly add salt to it, put it on the fire and bring to a boil. Into boiling water upright lower the asparagus and cook in upright position. Cook for 5-7 minutes. We remove the elastic from the finished asparagus and cut it diagonally with a knife into slices 0.5 cm wide. We put the chopped asparagus into a separate bowl.

Step 4: wrap the roll.

Cover the baked and cooled omelet with a large kitchen board and gently turn the paper up. Then, the last one is carefully removed. We spread the filling on the surface of the omelet and distribute it evenly. Spread the boiled asparagus evenly on top and wrap the omelette in a roll. It is wrapped up very easily and does not break. Then wrap the roll in cling film and put in the refrigerator for at least an hour.

Step 5: serve to the table.

After 60 minutes after placing the roll in the refrigerator, it is ready for use. Remove the film, cut into portions and serve. Enjoy your meal!

Recipe Tips:

- - in the absence of garlic press, it is allowed to simply finely chop the garlic with a knife

- - It is best to choose young and green asparagus. It is tastier and faster to cook.

- - if you plan to roll for breakfast, it is better to cook it in the evening and put in the refrigerator