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Course Appetizer, Side Dish, Snack
Cuisine American, Southern


  • 8 oz cream cheese softened
  • 6 slices bacon cooked and crumbled
  • 4 T chives
  • 1 c mayo
  • Pepperidge Farm thin sliced white bread crusts removed if you like fancy
  • 1 bunch, 30-40 asparagus spears, cooked crisp tender
  • softened butter [I use Fleishmann’s Olive Oil spread]


  • Combine cream cheese, mayo, bacon and chives, mashing with a fork
  • Spread on bread slices.
  • This makes 8-10 whole sandwiches, or 16-20 roll-ups
  • Top each slice with 2-3 spears and roll up. Or make sandwiches by laying 6-10 spear halves on 1 bread slice and topping with another.
  • Spread outsides of bread with butter.
  • Bake on cookie sheet at 400 for 12 min.
  • Cut rolls into 1/2s or 1/3s or serve whole. Can be frozen.


This makes a good side dish also, leave the rolls whole and place in a casserole dish. You can also just make sandwiches and bake or grill and cut into 1/4s or 1/2s.
Keyword appetizer, asparagus, asparagus sandwich, bacon, party food, tea sandwich