Asparagus en Croute Tom & Kari
12 slices of good quality white sandwich bread
1/2 pound Jarlsberg or other Swiss cheese
1/2 cup prepared Dijon style mustard
12 asparagus spears, cooked
4 tablespoons melted sweet butter, approximately
Roll slices of bread as thin as possible with a rolling pin; trim crusts. You
will have pieces of bread approximately 3-3 1/2-inches square. Lay
squares out on a work surface and cover with a damp towel for 10 minutes.
Cut cheese into fingers, more or less the size of the asparagus spears.
Spread each bread square evenly with mustard. Lay an asparagus spear
and a strip of cheese on each bread square and roll up.
Place seam side down on a buttered baking sheet. Brush rolls with melted
butter.
Bake in the upper third of a 450-degree oven for 10 minutes, or until brown
and bubbling.
Serve immediately.
12 rolls; 4-6 servings
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