Asparagus Rolls Tom & Kari
25 fresh asparagus spears
Salt to taste
25 thin slices white bread
7 ounces cream cheese, softened
4 ounces blue cheese, softened
2 sticks butter, melted
In a large skillet, bring enough water to boil to barely cover asparagus. Trim
the spears to the same length as the bread slices and place in the skillet.
Sprinkle with salt and cover tightly. Boil gently until the lower parts of the
stalks are barely fork-tender, about 3-5 minutes, depending on the age of
the asparagus.
Drain immediately and rinse in cold water until the cooking process has ended.
Remove crusts from the bread and flatten the slices with a rolling pin.
Combine cheeses and egg in a mixing bowl and beat with an electric mixer until
blended.
Spread the mixture evenly over the bread slices. Place an asparagus spear on
the edge of each one and roll up. Dip in melted butter to coat all sides. Place
seam side down on a cookie sheet and chill for 24 hours, or freeze until ready
to bake. (If you opt to freeze, cut into thirds before doing so.)
Preheat the oven to 400 degrees. Cut the rolls into thirds and bake for 10 minutes
or until lightly browned. Bake the frozen rolls without thawing for 15 minutes, or
until brown. Serve immediately.
Makes 75
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