Name: Asparagus Roll-Ups
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 1 (15 oz) can cannellini beans, rinsed and drained, or 1½ cups cooked cannellini beans; 1 Tbsp Dijon mustard; 2 tsp lemon juice; ¼ tsp liquid smoke; 2 Tbsp nutritional yeast flakes; 1 tsp garlic powder; 1 tsp smoked paprika, divided; 12 slices 100% whole wheat bread; 24 asparagus spears

Recipes » Appetizers » Asparagus Roll-Ups

By Kim Campbell

(3)

I love bean dips and asparagus and wanted a healthy alternative to similar recipes that use cream cheese for filling. The result was this easy and beautiful appetizer.

Prep: 30 mins Cook: 10 mins Total: 40 mins Yield: 6 to 8 servings

Low Sugar Nut Free Soy Free

Ingredients

1 1 (15 oz) can cannellini beans, rinsed and drained, or 1½ cups cooked cannellini beans
1 Tbsp Dijon mustard
2 tsp lemon juice
¼ tsp liquid smoke
2 Tbsp nutritional yeast flakes
1 tsp garlic powder
1 tsp smoked paprika, divided
12 slices 100% whole wheat bread
24 asparagus spears

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
2. Combine the beans, mustard, lemon juice, liquid smoke, nutritional yeast flakes, garlic powder, and ½ teaspoon of the smoked paprika in a food processor and blend until smooth and creamy. Set aside.
3. Cut off the crusts from the bread and flatten each piece with a rolling pin until very thin.
4. Trim the tough ends of each asparagus spear so they measure 1 to 2 inches longer than the flattened bread.
5. Spread about 2 tablespoons of the bean mixture onto a flattened slice of bread. If this seems too thick to roll, you may need to use less. Place two asparagus spears along the edge of the bread and roll it up. Repeat with the remaining ingredients.
6. Place the rolls, seam side down, on the prepared baking sheet and sprinkle with the remaining ½ teaspoon smoked paprika. Bake for 10 minutes, or until the bread becomes crispy and slightly golden around the edges. Serve warm.