Asparagus and I weren’t even on speaking terms. I was rude and would walk quickly by any time I saw it displayed in the produce department or served in a buffet. I’m now ashamed of my previous conduct and extend my sincerest apologies to this vegetable I hated much of my life. I’m so thankful my lucky stars and Mrs. Howell introduced me to Crescent-Wrapped Asparagus.
- Who? Mrs. Howell, fellow church member
- What? Crescent-Wrapped Asparagus
- Why? With just one bite, I realized asparagus could taste great.
- When? 1982
- Where? Church potluck supper, Columbia, Missouri
I regret I never did get Mrs. Howell’s recipe, but my recipe is very similar. I added Boursin Cheese, and for those of you who don’t know about Boursin, it is a soft cheese very similar to cream cheese and comes in three flavors. I used Garlic and Fine Herbs Boursin for Crescent-Wrapped Asparagus. It is also a divine addition to eggs, potatoes, soups, and vegetable dishes. FYI, this is not a sponsored post. I just love Boursin Cheese and use it often in my cooking. Two other terrific recipes with Boursin Cheese are Hot Onion Dip with Boursin and Summer Pasta Salad with Boursin.
Crescent-Wrapped Asparagus with Boursin is very simple. Basically, prepare the asparagus, open the pre-made crescent roll dough and roll it out a little thinner with a rolling pin. Spread softened Boursin Cheese over the dough then cut the dough into 1/8” strips. Wrap the strips around the asparagus then roll the wrapped asparagus in grated Parmesan and bake until golden brown.
Asparagus didn’t deserve my snubs. I guess to have vegetable-loathing transparency, I should admit there are still a few others I still avoid. Said vegetables shall go unnamed until I find a reason to love them. I would never want to disparage vegetables others do love.