Hudson’s Bay Asparagus Rolls
About this Recipe
By: Rachel
One day, my friend Judith and I were talking, and somehow got onto one of my favorite topics (asparagus).
She told me about a dish that she fondly remembered from her childhood. Our tale begins at Hudson’s Bay Company, a once-thriving, 600,000 square foot department store in downtown Winnipeg. It was home to the Paddlewheel Restaurant, where hungry patrons could enjoy a bite to eat after a day of shopping.
Judith told me about the Paddlewheel’s asparagus roll, perfect for a snack or light lunch. My initial intrigue turned to slight horror as she described the dish in more detail: “You start with white bread,” she instructed. “Cut off the crusts, and then roll it thin with a rolling pin. Then, you spread it with Cheez Whiz, place cut-up canned or steamed asparagus over it, and roll it up from the corners. Secure it with a toothpick, and toast it until golden brown.”
I looked at her skeptically.
“They’re REALLY GOOD,” she insisted. “I like to make a whole bunch at a time, freeze them, and toast them as I go.”
Despite my misgivings, I decided to give it a try before issuing a verdict. And, in fact, it was a tasty snack—but I felt that upgrading the ingredients would take this simple dish to the next level. I swapped out the white bread for nutty pumpernickel, and substituted a blend of cream cheese and cheddar for the Whiz (Making it with a cheesy Mornay sauce was also delicious, but more time-intensive). I also recommend using fresh asparagus.
This is an easy recipe to adapt—try it with gruyère or gouda. You could enhance the cheese filling with minced shallots, garlic, chives, or your favorite herbs and spices. If you’re a Whiz fan (I’m looking at you, Philly), try Judith’s original recipe, as described above.
Hudson’s Bay Asparagus Rolls
Ingredients
- 6 slices pumpernickel bread
- 15-20 fresh asparagus spears, tough ends removed
- Medium bowl of ice water
- 1 tablespoon water
- 5 ounces (150g) cream cheese, softened (I like half an ounce to an ounce per slice; adjust accordingly)
- 1 ½ cups (150g) cheddar cheese, shredded
Step by Step Instructions
Step 1
- Preheat your oven to 400°F (200°C). Line a sheet pan with foil, and set aside.
Step 2
- Remove crusts from bread if desired. Using a rolling pin, roll the bread to flatten it (though not so thin that it will fall apart as you assemble the roll-ups. If you can see through it, it’s too thin).
Step 3
- In a small pan, add the asparagus and 1 tablespoon water. Cover and steam for about two minutes, depending on the thickness of your asparagus. Shock the asparagus by letting it sit in a bowl of ice water for 2-3 minutes, and set on a clean dish towel, patting dry fully before using.
Step 4
- Next, mix the cream cheese and cheddar together until evenly mixed. Divide among the bread slices, leaving space along the edges. Add 3-5 asparagus spears to each slice, and roll up diagonally from corner to corner. (You could secure with a toothpick, but I found that it wasn’t really necessary after smooshing the bread and cheese together) and transfer the roll-up to the lined sheet pan. Repeat with remaining ingredients.
Step 5
- At this point, you can do a Judith, and place in a freezer bag for a rainy day. If you plan to eat immediately, toast the rolls for 5-7 minutes, or until hot. (If making from frozen, add a few minutes on to the cooking time to ensure it warms throughout).
Beverage Pairing
By: Olivia
Because this recipe is easy to adapt, the pairing should work across all potential iterations of this bite. Between the earthy asparagus, rich cheese, and toasted final roll, this snack would be best next to a crisp white wine. The Italian Arneis originating from Piedmont is dry, acidic, and has notes of almond and nutmeg to complement the toasty quality. You could also try a South-West French white blend from Côtes de Gascogne usually comprised of Ugni Blanc, Colombard, and Gros Manseng. These blends are lean and zesty to cut through the creaminess and complement the earthiness of these rolls.
