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Asparagus Rolls with Lemon Aioli

Asparagus Rolls with Lemon Aioli

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20 mins + 5 mins
serving size icon
Serves 12 large or 24 small


  • 24 large asparagus spears
  • finely grated zest and juice of ½ lemon
  • ½ cup aioli
  • 1 Tbsp chopped chives
  • 12 slices white or wheatmeal Homebrand sandwich bread


Trim and discard the stalks and blanch asparagus in boiling salted water until just tender. Drain and run under cold water to cool. Pat dry with a paper towel. Combine the lemon zest, juice, aioli and chives in a bowl, mix and season to taste.

Cut off the bread crusts and smear a generous amount of aioli on each piece of bread. Place 2 asparagus spears on the diagonal on each piece of bread. (Put the tips facing in one direction if making large rolls – on a tip facing each way if making small rolls). Roll up tightly and ensure that the seam is underneath so it doesn’t unravel. Cut in half if making into smaller rolls. Put onto a platter and if not serving straight away cover with a damp tea towel and plastic wrap, this will ensure they will not dry out.


Qty Price
Superb Herb Chives Fresh $3.50 ea
$3.50 ea
Tip Top Super Soft Sandwich Bread White $3.40 ea
$3.40 ea
Golden Sun Asparagus Spears $4.30 ea
$4.30 ea
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Heinz Seriously Good Aioli $5.50 ea was $7.50
$5.50 ea was $7.50