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Prep Time
15 mins
Total Time
50 mins


1 lb
asparagus, trimmed, cut into bite-sized pieces
500 g
1 tbsp
olive oil, divided
15 mL
1/4 tsp
each salt and pepper
1 mL
onion, diced
1 clove
garlic, minced
3 1/2 oz
smoked ham
100 g
green onions, finely chopped
1 tbsp
finely chopped fresh rosemary
15 mL
6 sheets
phyllo pastry sheets, thawed
1/4 cup
unsalted butter, melted
60 mL
1/4 cup
60 mL
onion, diced
1 clove
garlic, minced
1/4 cup
all-purpose flour
60 mL
1 cup
250 mL
1 cup
reduced sodium chicken broth
250 mL
1/4 tsp
each salt and pepper
1 mL
1/2 oz
blue cheese
15 g
1 tbsp
Dijon mustard
15 mL


Step 1

Set oven to broil. Line a baking sheet with parchment paper. In a bowl, toss asparagus with 1 1/2 tsp (7 mL) olive oil, salt and pepper. Place asparagus on baking sheet and broil until tender-crisp, 3 to 5 min. Remove from oven and set aside. Reduce oven to 375°F (190°C).

Step 2

Heat remaining oil in a skillet over medium-high heat. Add onions and cook, 3 min. Add garlic, ham, green onions and rosemary and cook 3 min. then stir in asparagus. Remove from heat and let cool.

Step 3

Lay a sheet of phyllo on work surface, brush with melted butter and repeat with 2 more sheets, creating a 3-layered crust. Repeat with remaining 3 phyllo sheets. Cut each crust into 8 equal rectangles (you will have 16 total). Place 2 tbsp (30 mL) of the asparagus mixture in centre of each rectangle. Brush edges with butter, fold short edges towards the centre and, starting with one long side, roll to create a small cylinder. Lightly brush each roll with butter and place on prepared baking sheet. Bake on middle rack of oven, turning halfway through, until crisp and golden brown, about 18 min.

Step 4

Meanwhile, in a medium saucepan melt butter over medium heat. Add onion and garlic and cook until softened, 3 min. Whisk in flour, then milk, chicken broth, salt and pepper. Turn heat to medium-high and bring to a boil, whisking constantly. Once sauce thickens, reduce heat to medium-low and whisk in blue cheese, a little at a time, allowing cheese to melt between additions. Remove from heat, whisk in mustard and mix until smooth.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/16 of the recipe)
9 g
Saturated Fat:
5 g
10 g
1 g
20 mg
4 g
380 mg
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