Asparagus Rolls
- 25 fresh equal size asparagus spears
- salt to taste
- 25 thin slices white bread
- 8 oz cream cheese, softened
- 3 oz blue cheese, softened
- 1 egg
- 3 sticks butter
- 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 to 5 minutes. Drain immediately and rinse in cold water to stop the cooking process.
- Remove crusts from bread and flatten slices with rolling pin. Combine cheeses and egg in bowl and beat with 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 baking sheet and chill for 24 hours, or freeze.
- Cut rolls into thirds and bake at 400 degrees for 10 minutes or lightly brown for unfrozen and 15 minutes for frozen. Serve immediately.
salt, thin slices white bread, cream cheese, blue cheese, egg, butter
Taken from www.epicurious.com/recipes/member/views/asparagus-rolls-50120526 (may not work)