- 1 cup asparagus puree (Lightly steam fresh asparagus until tender. Drain. Squeeze over lemon juice. Puree and chill)
- 10 slices wholemeal bread (crusts removed)
- 1/2 cup non fat cottage cheese
- 4 tbsp fresh finely chopped tarragon (optional)
Using a wooden rolling pin, roll out slices of bread until they are very thin. Refrigerate for 30min or longer. Push cottage cheese through a fine sieve. Spread bread slices with cottage cheese, then with asparagus puree. Sprinkle tarragon over the asparagus. Roll bread up, and secure with a small toothpick. Repeat to make 10.
Refrigerate for at least 1 hour, removing toothpick before serving.
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