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Monday, April 25, 2011

You be the judge

I can't decide if the appetizer I made the other day is a white trash food or not. One could argue that the fact that I am questioning this is proof enough, but I want to take a poll before deciding.

On the one hand, it does contain fresh, seasonal produce (Not white trash)

Is your head tilting to the side? I didn't realize I take all my pictures at the same angle!

On the other hand, it also contains white bread. With the crusts cut off. (SO white trash)

Back on the first hand, it also involves making an herb-infused butter (not white trash).

But, back on the other hand, it also contains big chunks of cheddar cheese (pretty trashy)

This recipe came from Sunset Magazine (not trashy) and was clipped out by my mother (also not trashy). In March of 1978. Oh yes, 37 years ago. While 1978 was a fabulous year for new things (like little baby girls), it wasn't a good year for recipes that take into account cholesterol, fat, processed sugars, or carbohydrates. (Does that make it trashy or not? I can't decide. On the one hand, great year. On the other hand, not so healthy. But on the other, other hand, they didn't know any better. It's not their fault).

At any rate, let's take this Sunset recipe, these herbs and vegetables, and this white bread, and make a delicious appetizer. As long as you don't think about what exactly you are consuming, you will thoroughly enjoy it.

First, we need herbed butter. Dice enough cilantro to make 1 tablespoon. Slice thinly enough green onion (or in my case, spring red onion) to make 3 tablespoons. Also, measure out 1/2 teaspoon dill. Mix these herbs, along with salt and pepper to taste, into 1/2 cup softened butter.

Next, we will assemble the rest of the ingredients:

Trim and blanch a bunch of asparagus stalks. Count out a slice of bread for each stalk of asparagus (I did 18). Trim the crusts off of the bread. Cut sharp cheddar cheese into sticks that are about 3 inches long, and 1/4 inch in diameter.

Now, we'll begin to build our roll-ups. 

Take a slice of bread, and flatten it with a rolling pin. Spread evenly with butter mixture.

Place a spear of asparagus and a stick of cheese onto the bread.

Roll it up, and secure with a toothpick. Once you have finished all of the rolls, melt a1/4 cup of butter, and brush over all of the rolls.

Place them in the oven broiler, about 5 inches from the heat source. Let them toast for about 5 minutes, and enjoy!

Here is the recipe in a more concise manner:
about 18 asparagus spears
6-8 ounces of sharp cheddar
1 loaf of white bread
3/4 cup soft butter
1 T. chopped cilantro
1/2 t. dill
3 T. sliced green onion or spring onion

Clean, cook, and drain asparagus spears. Cut cheese into sticks that are 3 inches long and 1/4 inch diameter. Trim crusts from 18 slices of bread and flatten each with a rolling pin. Combine 1/2 cup of the butter with the cilantro, dill, onion, and salt and pepper to taste. Spread evenly over one side of the bread slices, and top each with an asparagus spear and cheese stick. Roll each slice, secure with a toothpick, and place on a baking sheet. Melt remaining 1/4 cup of butter and brush evenly over rolls. Broil 5 inches from the heat source, for about 5 minutes, until golden.