Lauraine Jacobs' Ultimate Fresh Asparagus Rolls

8:00 am on 20 September 2019

Lauraine Jacobs' Ultimate Fresh Asparagus Rolls


20 thick spears fresh asparagus
20 slices of white or wholemeal 'sandwich cut' bread 
½ cup mayonnaise (home-made or Best brand)
Salt and freshly ground black pepper
1 lemon, finely grated zest only


Set a large pan of salted water on the heat and bring to the boil. Trim and peel the stalky ends of asparagus, and plunge the spears into the boiling water. Allow to simmer for 3 minutes, then remove from the heat and drain under gently running cold water so the asparagus cools rapidly and retains the bright green colour.
Cut the crusts from each slice of bread with a very sharp knife so you get a clean edge. Spread each slice generously with the mayonnaise. Sprinkle plenty of salt and pepper over the mayonnaise. Grate the lemon zest on top and place a spear of asparagus in the centre of the bread slices. Roll up each slice around the asparagus.
To finish you can either lay these asparagus rolls on a sandwich plate, or if you'd like them to be a bit more delicate and bite-sized you can cut each roll into half. 
Makes 20 or 40 rolls.

From Afternoons with Jesse Mulligan

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